Total Time
55mins
Prep 10 mins
Cook 45 mins

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!

Ingredients Nutrition

Directions

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

3 5

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.

5 5

These are delicious and so easy to make. I added salt/pepper to top of potatoes.

3 5

Sorry we didn't really care for this too much.