The older my kids get, the more aware they become of money and possessions. I really try to hard to keep them grounded and not spoiled, but it can be quite difficult. It doesn’t help that I am always receiving packages on my doorstep without any cash exchanging hands. However, I try to teach my kids that time is money. While I may not have to pay for everything we have with cash, I do have to pay for it with my time and skills. They are starting to understand – at least I think they are. They still like to browse the toy section of many stores, and talk about what next toy they want to get. I can only imagine what three teenage boys are going to be like.
Then there’s my little girl. She sure knows what she likes! She is all about clothes, jewelry, shoes and accessories. At least we’ve got a little time before those teenage years when all of my kids will be emptying my pockets on a regular bases. For now, I just need to worry about Liquid Gold Diggers! What is that, you say? Those are the kind of gold diggers who are after scrumptious Velveeta Cheese!
Because I’m still trying to take things easy as I recover from my car accident, I was in search of a super easy dinner that I could prepare on my own. I have been very fortunate in the past two weeks because I have either had friends and family bring meals in for us, or hubby has cooked, or I have been able to heat up leftovers. Tonight was THE night for preparing an actual meal on my own, post-accident. I didn’t want to overdo things so I came up with the perfect meal to satisfy those liquid gold diggers of mine – Velveeta Hashbrown Casserole. This recipe is so unbelievably easy and will definitely satisfy that cheesy tooth!
- 1-30 oz package of frozen hashbrowns, thawed
- 8 oz Velveeta Block Cheese, cubed
- 1 cup sour cream
- 1 can cream of mushroom soup
- Preheat oven to 375° and line a 2.5 qt baking dish with foil for easy clean-up.
- Gently combine all ingredients in a mixing bowl and transfer to prepared baking dish.
- Bake for 45 minutes, until completely heated through.
With only 4 ingredients and 3 steps that will take no time at all, you can afford to keep on feeding the Liquid Gold Diggers!
Velveeta asked me if I knew any Liquid Gold Diggers. I’ll know more soon once they taste these dishes! Why? Because Liquid Gold Diggers love the Liquid Gold of Velveeta.
“Disclosure: Compensation was provided by Velveeta via Glam Media.The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Velveeta”
Ramona George says
YUM!!! So going to try this tonight!!! I have been on a tight budget this past couple of weeks and really trying to cook out of my pantry, freezer, and fridge and I think I have all these things!!!! YAY!!!! Yummy liquid gold!!!!
Robert says
As I was making it, it didn’t look cheesy enough so I added the entire 16 oz. brick of velveeta. Turned out AMAZING! Can never have enough of that VELVEETA LIQUID GOLD!
Jacqueline says
Add green pepper chopped and chopped onions
Emily Buys says
Those would be some great add-ins!
Tondra Shong says
Can you use cream cheese instead of sour cream?
Emily Buys says
It’d be a bit thicker but I imagine it would work!
Nancy says
I’ve made this recipe for years! Always a hit! But I like to use the frozen cubed potatoes and I add a little bit of jalepenos for a slight kick!
Emily Buys says
My hubby would probably love the addition of jalapeños. I’m too much of a wimp! 😉
Kristi Farley says
I use butter and milk also green peppers and onions. Garlic powder and fresh ground black pepper. I also used waffle fries since I was out of frozen home style cubed potatoes. I serve as a side dish to ham. It’s a family favorite.
Emily Buys says
Yum! I’m glad you like it!
Brad says
I also added more cheese 32 OZ brick and 2 cans of rotel