Cheesy Rotel Potatoes

"Quick, easy and different side dish. This is my friend Lisa's recipe. Seems like we make this a lot especially when we have a lot of people to feed. Makes a great potluck, portable dish too! Baking this in a disposable foil pan makes this even easier to take along and leaves no pan to wash!"
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by Mommy Diva photo by Mommy Diva
photo by Mommy Diva photo by Mommy Diva
Ready In:
55mins
Ingredients:
4
Serves:
12
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ingredients

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directions

  • Slice potatoes and place in large baking dish.
  • Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
  • Heat until cheese and soup are well blended.
  • Pour over sliced potatoes.
  • Bake at 350° for 45 minutes.

Questions & Replies

  1. do you add the water to mushroom soup or just use it out of the can?
     
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Reviews

  1. I guess I thought these would be more creamy, but they were really dry. The taste was good and I will probably make them again, but I will change up the recipe a bit.
     
  2. These are delicious and so easy to make. I added salt/pepper to top of potatoes.
     
  3. Sorry we didn't really care for this too much.
     
  4. This is a super side dish, and easy to make. A couple of variations: I use canned sliced potatoes. It takes 4 cans for me. Also, I would put it first and prepare the rest of the meal. Even if you use canned potatoes, it takes a while to cook. I also add some chopped onion.
     
  5. Yummy, cheesy, spicy goodness!! Loved this and it was really easy to make. I used Velveeta because I think it melts better and smoother for this type of casserole. DH gave it two thumbs up also. Thanks Mama!!
     
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RECIPE SUBMITTED BY

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