Velveeta Sausage Cheese Dip

2 lbs Velveeta cheese cubed

1 lb sausage, cooked, browned and drained

1 and 1/2 cups whole milk or 1 can evaporated milk

Place all ingredients in crock pot and heat until melted, stirring occasionally.  I do not leave my crock pot on “HI” for the cheese dip because it will eventually burn, but my crock pot tends to be a bit hotter than what I am used to.

This is great for family gatherings, celebrations of all kinds, or just a special treat for the family.  The dip will continue to thicken as it cools, so it is best to serve it warm or hot.  Our family usually eats this dip just as pictured, but I have included some other options I have tried through the years that are also good.

Optional: add ground beef along with sausage, and/or rotel tomatoes drained or if undrained, do not use as much milk (most recipes do not use milk at all if adding a can of rotel).

(shown below with blue corn chips and a dollop of sour cream)

Hashbrown Casserole

Hashbrown Casserole is pretty much a staple in our home.  At the end of the recipe, I will include some variations we sometimes include:

Preheat oven at 400 degrees F

8 oz sour cream

26 oz (Family size can) cream of chicken

2 cups sharp cheddar grated

onion chopped or onion flakes

32 oz bag diced hashbrowns (I prefer cubed, not shredded)

sprinkle sea salt to taste

1 row ritz crackers crushed

1 stick butter melted

Mix first 4 ingredients, then slowly add in the hashbrowns.  Salt the mixture and stir, then pour into large casserole dish.

Sprinkle the crumbled ritz crackers over the mixture.  Pour melted butter over the ritz crackers.

Cover casserole dish with aluminum foil.

Bake at 400 degrees for approx 65 minutes, or until potatoes are tender.  (65 min is perfect for my oven)

VARIATIONS I like to make:  when mixing in first 4 ingredients, either mix in 1 lb browned cooked hamburger meat, 1 lb browned cooked sausage, or 1 lb diced, cooked chicken breasts…can divide into two medium size casserole dishes when adding these ingredients instead of one large casserole if desired…another variationn I love is as follows:take approx 1 lb boneless, skinless chicken breasts and dip in 2 slightly  beaten egg yolks, then dip in flour mixed with season-all for taste…brown lightly in canola or veg. oil on both sides on stove top in skillet.  Line bottom of casserole dish with pieces of fried chicken (not totally cooked).  Top with grated cheese, and then remaining hashbrown casserole mixture and bake as specified above.  YUM!!!