Rotel Potatoes

Recipe by Linda Cofer
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
    cup water
  • 1
    tablespoon onion flakes or 1 tablespoon chopped fresh onion
  • 14
  • 10 -12
    small potatoes, peeled and sliced
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup,water,onion,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 a fork.
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