Rotel Potatoes

When I take this to covered dish events, I’ve learned to bring copies of the recipe.

Recipe

• 1 10-ounce can Rotel tomatoes
• 1 10 3/4-ounce can cream of
• mushroom soup
• 1 10 3/4-ounce can cheddar
• cheese soup
• 1/2 soup can water
• 1 tablespoon onion flakes or
• fresh chopped onion
• 1/2 stick margarine
• 10 to 12 small potatoes,
• peeled and sliced

Preheat oven to 350 degrees. In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup, water, onion, and salt and pepper to taste. Pour mixture over potatoes in a greased baking dish. Place margarine slices on top and bake for one hour or until potatoes are soft when stuck with fork.

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