Rotel Potatoes

photo by Nimz_

- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 7 medium potatoes
- 1 bell pepper, chopped (red or green)
- 1 onion
- 1 cup mushroom, sliced
- 1 (10 ounce) can rotel
- 1 lb Velveeta cheese
- oil
directions
- Boil whole potatoes with skins on until done. Cool.
- Slice and lay in a large casserole dish.
- Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
- Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This was different but enjoyed. The potatoes didn't really slice very well without falling apart which made for not so good appearance. I used half the stated velveeta and topped the whole casserole with the other half of cheese using a Mexican blend. I cooked this about 35 minutes to melt and brown the cheese on top. If I make this again, I leave out the bell pepper all together. Thanks for sharing. Made for Side Dish special in the Photo Forum :)
RECIPE SUBMITTED BY
I am a 24 year old college student at UT Martin, where I am studying political science. I have always enjoyed all things governmental. I have a miniature dachshund named Dory,and I absolutely adore her! I am very family-oriented, which is good because I come from a LARGE family! I have strong southern women in my family who have helped me establish a strong core as well, not to mention they are fabulous cooks!