I almost overlooked this newspaper clipping from my recently purchased Rhode Island recipe box. It slid to the bottom and it was only during my second time going through the box that I noticed it hiding, afraid to come out in the daylight.
‘Velveeta’ just has a ring to it, there’s something about the name that is fun to say. It’s one of those products which I don’t eat as an adult but it brings back distinct childhood memories. The long rectangular block of Velveeta would sit in our refrigerator begging me to slap a piece on a cracker. I often had it as an afternoon snack when I came home from school.
My favorite childhood meal had to be grilled cheese. I loved making grilled cheese sandwiches with Velveeta, gooey and creamy, the Velveeta would ooze out with each bite and burn my chin nearly every time. It didn’t matter. The molten cheese always put a smile on my face, even when it burned me.
My mother used it in casseroles and to make macaroni-n-cheese but I don’t remember a strata ever reaching our table. Do you currently cook with Velveeta or have a childhood memory of it?
The photo of the strata caught my eye largely due to the garnish of jelly on top. It gives the recipe that little something extra!
12 slices day old bread
1/2 lb Velveeta, cut into slices
4 eggs, beaten
2 1/2 cups milk
1/2 teaspoon salt
dash of pepper
Jelly (if desired)
Place 4 slices of bread in the bottom of an 8″ square baking dish. Cover the bread with half of the sliced cheese. Place four more slices of bread on top, then cover with remaining cheese. Place four final slices of bread on top.
Combine beaten eggs, milk, salt and pepper. Pour over the bread and Velveeta, let stand 1 hour.
Bake in a 325 F oven for 40 minutes or until it is puffed and lightly browned. Serve plain or top with jelly.
As the recipe notes:
“Just 2 ounces of Velveeta supply more protein and calcium and phosphorus, as much riboflavin and more vitamin A than a big 8-ounce glass of milk! Good reason for serving delicious Velveeta often.”
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