Bestest Potato and Corn Casserole

• 2 (14 1/2 ounce) cansdiced new potatoes
• 2 (15 1/4 ounce) cans corn (I prefer one can white and one can yellow corn)
• 3 (10 3/4 ounce) cans cream of mushroom soup
• 1 (32 ounce) package Velveeta cheese
• 1 (6 ounce) can French-fried onions (I prefer cheese french fried onions)
• salt

1. Cut the Velveeta into 1 inch cubes.
2. Add all ingredients except half the french fried onions into a 3 quart casserole dish; mix well.
3. Cook at 350F for 35 minutes.
4. Sprinkle with the remaining onions for the last five minutes of cooking time.

potatoes, corn, cream of mushroom soup, velveeta cheese, onions, salt

Taken from www.food.com/recipe/bestest-potato-and-corn-casserole-271652 (may not work)