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POTATO-PATCH CASSEROLE 
1 lb. ground beef
1/2 c. chopped onion
1 egg
1/4 c. milk
1/4 c. dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery salt
Oil
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 1/4 tsp. salt
Dash of pepper
1/2 lb. Velveeta Pasteurized Process Cheese Spread, cubed
4 c. 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 butter, 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, 1 hour. Uncover, continue baking 30 minutes. 4 to 6 servings.

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