Sep 1, 2009

Velveeta Recipe Request

Filed under: Expressions,Recipe Requests,Recipes — Tags: , — Kay @ 3:52 pm


Well, you have to try everything once in your life, right? That applies to food as well, or so I tell my son when I want him to eat whatever strange concoction poured from my kitchen that evening. So when Jody from Where’s My Damn Answer—four wonderful women chronicling day to day life in an amusing and sometimes touching way—was sweet enough to mail me a white trash package (as she so lovingly referred to), I was thrilled! I got to try Velveeta! This is the life, baby!



And I got to try Miracle Whip! See… there’s the miracle whip in my tiny Dutch kitchen. I opened the jar, dipped my finger in there and I’m really sorry I have to type this on a food blog of all blogs, but I nearly threw up. I apologise to all Miracle Whip lovers out there, but the stuff freaks me out. It tastes so bad. And so chemical. And so wrong. Did I say chemical already? Sorry guys, I’m sticking to Hellmann’s or any other real mayonnaise. And Yofresh (will send you Yofresh in return, Jody!).



So what I have in front of me right now is a huge chunk of lovely chemically processed Velveeta. It looks really.. ehmmm yellow! Is it anything like the processed cheddar we have here?


Now please, pleeeease, please (pretty please with a cherry on top) tell me what to do with it, give me a good recipe because I have no clue what I’m working with here! I promise I’ll post the result!

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    1. 1

      The only thing we use Velveeta for in my family are holiday casseroles. The Pea and Asparagus casserole is a favorite from my mom’s family, but my husband prefers it with just broccoli.

      Burkhead’s Pea and Asparagus Casserole

      2 cans sweet early peas
      2 cans cut asparagus
      1 small box of velveeta
      1 stick of butter
      2 sleeve of Ritz, crushed

      Preheat oven 350

      Drain vegetable and mix together in a casserole dish. Cut cheese into small cubes and place all around dish. Bake at 350 until cheese begins to melts, stir. Melt butter and mix in crushed ritz, place topping on casserole and spread evenly. Return to oven until bubbly and golden. 20 mintues?

      For a faster casserole, pour melted Velveeta over the vegetables and mix together, put topping on immediately can cook till golden and bubbly.

      Cheese crackers like Cheese-Its or even Goldfish can (and have) been used in a pinch.

      This recipe can be scaled up and down as needed.

      Minde Briscoe on Sep 1, 2009 @ 4:09 pm Reply
    2. 2

      Have enjoyed following your blog. My family rarely uses Velveeta, but we do like to make nacho cheese sauce out of it, using an authentic Bolivian salsa recipe:

      1 large can tomatoes, canned, whole, drained
      1/2 jar banana peppers
      1 whole onion, medium or large
      1 teaspoon cumin powder
      1 tablespoon parsley
      1 1/2 teaspoons garlic salt
      1/2 teaspoon oregano
      1/4 teaspoon chili powder

      Chop onion and peppers. Add condiments and then tomatoes. Blend just until mixed, using a food processor. Blend longer for a thinner consistency.

      Nacho sauce:
      Melt Velveeta Cheese (perhaps 1/3 – 1/2 of the package) in a micorwave safe bowl with two tablespoons of butter or margarine. Add salsa to taste. We like to add some of the juice from the salsa, too. Serve with tortilla chips.

      Kristy M on Sep 1, 2009 @ 4:17 pm Reply
    3. 3

      Hi, Kay-
      My daughter lived in Texas last year and encountered Ro-Tel Tex Mex Dip, a combination of Velveeta and Ro-Tel, a spicy canned salsa that seems to be a Tex-Mex staple.

      When she first encountered it, she wasn’t too sure that she wanted to taste it, but it became a personal favorite.

      It is great with tortilla chips or even cut up veggies. Some people add ground beef, making it a sort of “meal.”


      Bridget on Sep 1, 2009 @ 4:19 pm Reply
    4. 4


      Thi is great because Jody also included a can of Rotel diced tomatoes & green chilies!!

      Kay on Sep 1, 2009 @ 4:24 pm Reply
    5. 5

      Here’s my mom’s recipe for broccoli cheese soup. We usually make it with reduced fat Velveeta. :)

      Broccoli & Cheese Soup (Velveeta style)

      * 3 stalks of broccoli, heads only
      * 1 qt chicken broth
      * 8 cups 2% milk
      * 2 lbs Velveeta cheese product, diced
      * 1 onion, diced
      * 2 carrots, sliced
      * 3 stalks celery, sliced
      * 8 tablespoons cornstarch
      * salt

      1. Simmer onion, carrots, and celery in broth for 15 minutes or until tender. Puree.
      2. Add broccoli heads or frozen broccoli, cover and cook 5 minutes or until broccoli is tender.
      3. Add 7 cups milk and return to boil and reduce to simmer. Dissolve cornstarch in 1/2 cup milk or so, and, while stirring, return to simmer.
      4. Repeat with extra corn starch if you want soup thicker.
      5. Add velveeta. Stir until melted.
      6. Add salt to taste.

      Also, here’s a really good tip. Cutting up Velveeta is hard to do, because it’ll stick to your knife a lot and get gooey. Stick it in the freezer for about 10-15 minutes (don’t let it freeze) before you dice it, and also spray your knife with cooking spray a few times while you’re cutting. It saves a lot of mess.

      Seanna on Sep 1, 2009 @ 4:28 pm Reply
    6. 6

      There’s no Miracle Whip in the Netherlands? On the other side of the border the shelves are full of it. I am not the biggest fan either. I prefer a mixture of yoghurt and mayonnaise, though I don’t know Yofresh. When I am in Venlo next time, I’ll try to find it.

      I can’t wait to read about your Velveeta experiments :)

      Anne on Sep 1, 2009 @ 4:55 pm Reply
    7. 7

      For the velveeta, you can make mac and cheese, make pretty good grilled cheese sandwiches, make a dip with cheese and salsa, put it on some burgers. I wish I could be of more help, but I don’t use velveeta too much anymore.
      There are some recipes on the website:

      Be prepared, it is very….I can’t think of the word, but rich comes to mind.

      Brandy on Sep 1, 2009 @ 5:04 pm Reply
    8. 8

      Velvetta is wonderful to use to make a cheese dip with rotel tomatoes. Just add chips. Grilled cheese sandwiches are really gooy. I do not use it for mac and cheese…because I am hooked on my Tyler Florence.

      Miracle Whip…sometimes for sandwiches…

      Deb on Sep 1, 2009 @ 5:11 pm Reply
    9. 9

      Oh, I am sooooo with you on the Miracle Whip. I’m a southern girl and yet, we never touch the stuff. When my middle daughter was about three she was served a sandwich made with miracle whip at the home of a friend. She came up and whispered in my ear that something was wrong with it. I tasted it and realized that something *was* wrong with it – Miracle Whip! Still – some southerners claim that it’s the only thing to use when you make old-fashioned southern potato salad.

      The only thing that most people around here use Velveeta for is cheese dip/Ro-Tel dip. Did they send you any Ro-Tel? That used to be only sold in the south/Texas in the states. I think you can get it pretty much all over the place now. Be prepared to feel very guilty for eating and liking it! ;-) I know I do!

      Karen on Sep 1, 2009 @ 5:26 pm Reply
    10. 10

      When we are camping we take a can of refried beans and add salsa and cubes of velveeta and heat it until the cheese is melted and dip corn chips in it. Other than that we avoid the velveeta. I think my fiancee’s mom makes a cheese sauce out of it to put on baked potatoes? My guess is that its just velveeta and salsa.

      Mandee Jo on Sep 1, 2009 @ 5:30 pm Reply
    11. 11

      Purists have tried to make the following recipe with real cheese and believe me it lives up to the Velveeta’s cheesy goodness.

      Broccoli Casserole

      2 ounces softened butter
      8 ounces Velveeta
      2 10-ounce packages chopped broccoli, cooked and well-drained.

      Mix together Velvetta and butter. Mix in cooked drained broccoli and transfer to baking dish.

      Sprinkle with topping made of 20-25 Ritz crushed Ritz crackers mixed with 2 ounces melted butter.

      Bake at 350 degrees for 35 minutes.


      Joan on Sep 1, 2009 @ 5:39 pm Reply
    12. 12

      Correction: …it NEVER lives up to the Velveeta’s cheesy goodness.

      Joan on Sep 1, 2009 @ 5:40 pm Reply
    13. 13

      …You take a slice of Velveeta, put it between two slices of regular ol’ white bread, smear your fav’ margarine spread on it, plop it in a hot skillet, brown each side ’til they’re a lovely, light crispy brown and the cheese is oozing out the sides then you put it on a paper plate and smear Miracle Whip between the bread and the melted cheese and voila! – my husband’s rendition of the perfect grilled cheese sandwich! Seriously. And come to think about it, there’s probably enough preservatives and chemicals in his grilled cheese sandwich to preserve his body well after death…lol :o)


      tj on Sep 1, 2009 @ 5:50 pm Reply
    14. 14

      Velveeta is probably not very good for you, but it’s still yummy. It’s so creamy and you can make some pretty tasty stuff with it. I like the rotel cheese dip. Most people slowly melt the cheese and the rotel tomatoes/green chilis in a crock pot – stirring occassionally. Usually you also add some cooked spicy ground sausage and some diced onions if you like. You can just eat it with tortilla chips, use it to make nachos, add it to your tacos, etc.

      Velveeta also makes really creamy mac n’ cheese. It’s totally different from the homemade version, but you should definitley give it a try. I think the recipe for that is usually on the box.

      You can send me the Miracle Whip lol. I’m from Texas and I happen to love it.

      Lizzy on Sep 1, 2009 @ 5:51 pm Reply
    15. 15

      The only two things I use Velveeta for:

      Grilled cheese, then dipped in Campbell’s Tomato Soup.

      Cut it up in chunks and microwave it with salsa. Then dip in tortilla chips. If you didn’t want to do salsa, you could do a can of Hormel’s chili. Either way, fabulous.

      Just talking about this is clogging my arteries, but still excellent goodness.

      Jennifer on Sep 1, 2009 @ 5:51 pm Reply
    16. 16

      …Ooo, #5’s recipe up there sounded good! Thanks Seanna! :o)

      tj on Sep 1, 2009 @ 5:57 pm Reply
    17. 17

      This recipe can be made with our without the chicken.

      Chicken Spaghetti

      1 cup cooked and diced chicken
      1 can Campbell’s Cream of Mushroom Soup
      4 oz. Velveeta Cheese cubed
      2 tbs. butter
      2 oz. pimento (diced or sliced)
      3/4 cup chopped onion
      3/4 cup chopped celery (I like the middle of the celery with the leaves and the smaller stalks)
      1/4 cup chicken broth
      1 pkg fettucine

      In melted butter over medium heat, cook onion and celery until onions are translucent.

      Add mushroom soup and velveeta. Cook over medium heat until cheese has melted. Add chicken broth, pimento and chicken.

      Cook fettucine according to directions. Drain and add the cheese/chicken mixture.


      Jean on Sep 1, 2009 @ 5:58 pm Reply
    18. 18

      I, too, was going to suggest the Rotel and Velveeta dip. You can also make a white-trash version of queso con carne by melting Velveeta and adding a can of chili (w/out beans).

      I love Velveeta dip -either version, but I have to admit that it’s incredibly salty!

      Kara on Sep 1, 2009 @ 5:59 pm Reply
    19. 19

      I HATE Velveta! I’ve had that ro-tel cheese dip thingy when i visited Arkansas and it’s barely tolerable when it’s hot, but gets worse as it cools. So make sure that you make it on a day you have something else to fill your tummy just in case! LOL.. Maybe I’m too much of a purist and only like regular “REAL” cheese… not processed blends of who knows what! But good luck… I can’t wait to see what you think! And I do also agree that Miracle Whip is nasty… but i’m not a huge fan of Mayonaise in general.

      Cathy Luke on Sep 1, 2009 @ 6:14 pm Reply
    20. 20

      anything you would use normal cheddar cheese for…..macaroni and cheese…it will be VERY cheesy. Check out their website recipes:

      Becky on Sep 1, 2009 @ 6:43 pm Reply
    21. 21

      It’s not as good as “real” MAc & Cheese, but it’ll do.

      Mac & Cheese
      4 TBSP butter
      1/4 cup flour
      1 cup milk
      1/2 lb Velveeta cubed
      2 cups macaroni, cooked, drained
      1/2 cup shredded Cheddar
      1/3 cup toasted bread crumbs
      Make a roux with 3 TBSP butter & the flour. Add milk, stir and cook for 1 minute. Add velveeta, stir until melted. Add macaroni,salt and pepper to taste. Pour into 2 qt baking dish and top with cheddar cheese and toasted bread crumbs mixed with 1 tbsp melted butter. Bake at 350 until hot and bubbly.

      Angie on Sep 1, 2009 @ 6:44 pm Reply
    22. 22

      @Kay, you really really REALLY need to make Ro-Tel dip with some of your Velveeta! It is the quintessential American Velveeta preparation. Pioneer Woman even has a delicious-looking Ro-Tel recipe on her site.

      Lori on Sep 1, 2009 @ 6:45 pm Reply
    23. 23

      I totally agree with you on the Miracle Whip…the stuff is just wrong. I was a little wary about velveeta too, but then I tried this recipe from Ree …yummy! It isn’t anything fancy and it has a very simple taste. But I like the consistency for certain things. You can melt it with some milk and a bit of butter for an easy mac ‘n cheese (chemical cheese food is better than the powdered junk box stuff comes with). Plus you can make easy nachos with canned jalapenos, velveeta and a splash of milk.

      It isn’t haute cuisine but it has its uses!

      Lorelei on Sep 1, 2009 @ 6:48 pm Reply
    24. 24

      Miracle Whip… That’s the only “mayo” we had in the house when I was growing up. Eventually I encountered mayonnaise, and have never cared for Miracle Whip since then, excepting a few recipes that the zip really is needed. Velveeta cheese… oh my. Grilled cheese, for starters, but my favorite recipe using Velveeta is something we call yummizetti, which is simply ground beef, browned with onion, with a can of Campbell’s condensed cream of tomato soup stirred in, then about 8-10 oz. of egg noodles, cooked, with a can of Campbell’s condensed cream of chicken soup stirred in. Put the meat mixture in the bottom of a casserole dish, top with the noodle mixture, and then layer Velveeta cheese slices on top. Bake until everything is hot, and the cheese is totally melted. If the cheese gets a little bit toasty around the edges, all the better. Remove from the oven and stir everything together. Served with corn and a salad, it’s comfort food. Yummy!
      This is also the best cheese for California Blend or green bean casseroles, or similar dishes. It’s creamier than American or cheddar, but also very rich. Since I’m older, the thought of slicing it and eating it just so is too much for me. But sometimes it’s just the only cheese that’ll do!

      justanotherbeachnut on Sep 1, 2009 @ 6:48 pm Reply
    25. 25

      I’m sorry you even have to try these two products. Both are horrible, although I agree that Miracle Whip is by far the worst (if that’s even possible). Velveeta does get scarier as it cools down, and don’t expect it to taste anything like real cheese.

      You are a brave woman! Good luck with any recipes you try.

      Amber on Sep 1, 2009 @ 6:51 pm Reply

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