Rotel Potatoes Recipe
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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
Instructions
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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