This is an old family recipe that I am sharing again.
It is the perfect side dish for your Easter ham.
I'm not showing all of the steps here, but once you make your cheese sauce, it's fairly easy; and can be made ahead of time.
½ t Salt
Dash of Pepper
¾ Cup of Evaporated Milk
1-2 Cups of Cubed Velveeta
4 Cups of Potatoes ~ Cooked, Drained & Diced
½ Cup of Sliced Green Olives ~ With or Without Pimientos
½ Cup Breadcrumbs
2T Melted Butter
Cook potatoes, cube Velveeta and slice olives prior to making cheese sauce.
Make the Roux….Blend flour, S&P. Melt margarine in saucepan, gradually mix in flour mix and slowly add evap milk and water. Cook over medium heat, stirring constantly until thickened….add Velveeta and continue stirring until it melts and blends in. Combine Potatoes and Olives in a baking dish and pour cheese sauce on top. Mix breadcrumbs with butter and sprinkle on top. Bake at 350 for 30 minutes.
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