Cheesy Rotel Potatoes

Submitted by Mamas Kitchen Hope

"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!"

 

• Ready In: 55mins
• Ingredients: 4
• Serves: 12

ingredients

• 8 cups potatoes, sliced, enough to fill a 10x13 pan
• 8 ounces cheddar cheese, shredded or 1/2 lb Velveeta cheese, sliced
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can Rotel Tomatoes

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.

Reviews

[Jazz Lover]

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.

 

[1baytown]

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

 

[auggiebelle]

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

 

[blanton3]

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.

 

[Kim127]

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!!