Dress Up Velveeta Cheese With These 6 Easy Recipes
Velveeta is a beloved cheese product many of us regularly have on hand. Smithsonian Magazine notes that Velveeta was first invented in the early 20th century, and its popularity skyrocketed between the 1930s and 1950s. Interestingly, consumer preferences were studied in the ’30s, and those findings said that two-thirds of Americans preferred processed cheese to natural cheese, states Smithsonian.
Despite the fact that Americans are becoming more skeptical of processed foods, Velveeta still has a place in many of our kitchens. To celebrate the mild-flavored cheese, we’ve compiled 6 recipes that put the staple to good use. Start your day with a cheesy egg-in-a-bowl, serve creamy queso blanco at your next party, or dig into a cheesy Velveeta hamburger and noodle casserole for dinner. Which of these cheese-filled dishes will you prepare first?
1. Velveeta Omelet
Simple and delicious, Mr. Breakfast’s Velveeta omelet is cheesy, chock-full of veggies, and easy to whip up. Sauté the mushrooms, peppers, and onions, add the beaten eggs and cook until they’re nearly set, and then add half of the called-for Velveeta to one side of the omelet. Flip the non-cheesy side over to fold, top with the remaining cheese, and cook until the cheese starts to melt. This recipe will be a welcome addition to your breakfast table.
- ¼ cup red bell pepper, diced
- 3 tablespoons onion, chopped
- ¼ cup mushrooms sliced
- 2 tablespoons butter
- 4 large eggs, beaten with 2 tablespoons milk
- ¼ pound Velveeta cheese
Directions: In a medium skillet over medium-high heat, sauté mushrooms, peppers, and onions in the butter until tender an onions are translucent. Add the beaten eggs and cook until eggs are nearly set. Lift the edges of the omelet to let uncooked portions flow to the pan’s surface. Add half of the Velveeta to one side of the omelet. Flip the un-cheesed side over to fold. Top with remaining cheese and cook about two more minutes until cheese starts to melt.
2. Cheesy Egg-in-a-Bowl
Tired of choosing between bacon, eggs, and toast every morning? Combine them into one amazing breakfast dish with Kraft’s recipe, in which dinner rolls are turned into bread bowls and stuffed with bacon, Velveeta, and eggs. Bake, sprinkle the eggs with chives, serve, and enjoy! It yields 6 servings.
- 6 dinner rolls (3½ inch)
- 12 slices cooked bacon, divided
- 6 ounces Velveeta, cut into 6 slices
- 6 eggs
- 1 tablespoon chopped fresh chives
Directions: Heat oven to 375 degrees Fahrenheit. Cut tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll. Crumble 6 bacon slices; sprinkle into bread bowls. Top with Velveeta. Slip 1 cracked egg into each bowl; place on baking sheet. Bake 20 to 25 minutes or until egg whites are completely set and yolks begin to thicken but are not set, adding tops of rolls, cut-sides up, to baking sheet for the last 5 minutes. Sprinkle eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.
3. Easy Queso Blanco Recipe
Everyone needs an easy and delicious dip to bring to parties. Queso is a great go-to, and Velveeta ensures it’s superbly cheesy and wonderfully creamy. Chiles and jalapeños give it a spicy kick, creating a dip that pairs perfectly with tortilla chips. The Gunny Sack’s recipe, which was adapted from Seeded At The Table, takes 10 minutes to make and yields 30 ounces.
- 2 pound Velveeta queso blanco
- 2 (4-ounce) can diced green peppers
- 2 tablespoons canned diced jalapeños
- 1 cup milk
- 2 tablespoons butter
- ⅛ teaspoon cumin
Directions: Cut a two pound block of Velveeta queso blanco cheese into cubes. Purée one 4 ounce can of diced green chilies with two tablespoons of canned, diced jalapeños. Put the cheese cubes, puréed peppers, milk, butter, and cumin into a saucepan. Over medium-low heat, melt everything together, stirring often. Serve immediately. Store leftovers in fridge. Reheat in microwave in 30 second intervals, stirring in-between.
4. Velveeta Hamburger and Noodle Casserole
Big Oven’s Velveeta hamburger and noodle casserole is a warm and hearty dinner that will appease even the biggest of appetites. Simultaneously prepare the noodles, ground beef, and onion, combine in a casserole dish, add the cheese, and bake. Just like that, supper is served!
- ½ cup milk
- 1 pound ground beef
- 1 can cream of mushroom soup
- Salt and pepper, to taste
- ½ pound noodles, dry
- 1 small onion, chopped
- ½ cup Velveeta cheese, cup up
Directions: Preheat the oven to 350 degrees Fahrenheit. Cook noodles al dente. Brown ground beef and onion. Drain grease. Mix together with noodles. Add the rest of the ingredients. Cheese may be mixed in or sprinkled on top. Bake 1 hour at 350 degrees.
5. Crockpot Bacon Cheeseburger Soup
If you don’t want to enjoy your ground beef and cheese in casserole form, try the soup version instead. In addition to tasting terrific, What’s Cooking, Love’s recipe for Crockpot bacon cheeseburger soup via Yummly enlists the help of a slow cooker, ensuring your prep time is minimal. Brown the ground turkey and bacon, add the chicken broth, potatoes, garlic, ground turkey, and bacon to your crockpot, stir, and cook on low for 5 to 6 hours. Just before serving, add the soy milk and Velveeta; it’ll make your soup extra creamy!
- 1 pound ground turkey
- ¾ pound bacon
- 14 ounces diced potatoes
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup soy milk (can substitute regular milk)
- 16 ounces Velveeta (cubed)
Directions: Brown the ground turkey and bacon on the stove top and drain the fat. Pour the chicken broth into a 5 or 6 quart crockpot. Then add the potatoes, garlic, ground turkey, and bacon. Stir to combine. Cover and cook on low for at least 5 to 6 hours. About 20 to 30 minutes before serving, add the soy milk and Velveeta and stir to combine. If desired, serve with bread.
6. Velveeta Fudge
Velveeta shouldn’t solely be saved for savory dishes. It can also add a richness to sweets, particularly when paired with sugar, cocoa, vanilla, and nuts, like it is in About.com’s recipe for fudge. To prepare this dessert, first melt the butter and cheese, combine them with confectioners’ sugar, cocoa, vanilla, and nuts, and then chill. When it’s set, cut into squares and enjoy! You’ll be hard-pressed to find a fudge recipe easier than this!
- 1 cup (2 sticks) butter, softened
- 8 ounces pasteurized processed cheese, Velveeta, cubed
- 1½ pounds confectioners’ sugar, about 5 cups unsifted
- ½ cup unsweetened cocoa
- ½ cup nonfat dry milk
- 2 teaspoons vanilla extract
- 2 cups coarsely chopped pecans or walnuts