POTATO PATCH CASSEROLE

1 lb. ground beef
1/2 cup chopped onion
1 egg
1/4 cup milk
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon celery salt
Oil
2 tablespoons margarine
2 tablespoons flour
1 cup milk
1 1/4 teaspoons salt
Dash of pepper
1/2 lb. Velveeta Pasteurized Process Cheese Spread, cubed
4 cups potato slices
1 (10 oz.) pkg. frozen peas and carrots, thawed

Combine meat, onion, egg, milk, bread crumbs and seasonings; mix lightly. Shape into 18 meatballs; brown in oil.

Make a white sauce with margarine, flour, milk and seasonings. Add process cheese spread; stir until melted.

Combine potatoes and peas and carrots; place in 11 3/4 x 7 1/2-inch baking dish. Arrange meatballs around edge of dish; cover with sauce.

Cover dish; bake at 350 degrees F for 1 hour. Uncover; continue baking 30 minutes.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe pamphlet: Good Ideas Keep Popping Up #8: 40 mouth-watering Velveeta recipe ideas from the Kraft Kitchens, Kraft, Inc., 1979