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Cheesy Rotel Potatoes

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Ingredients

Adjust Servings:

	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

Nutritional information

176.9

Calories

69 g

Calories From Fat

7.8 g

Total Fat

4.3 g

Saturated Fat

19.9 mg

Cholesterol

384.2 mg

Sodium

20.2 g

Carbs

2.2 g

Dietary Fiber

1.2 g

Sugars

7.3 g

Protein

166g

Serving Size

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Cheesy Rotel Potatoes

Name: Cheesy Rotel Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: : 8; : 8; : 1; : 1

Features:

Cuisine:

American

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

75 min
Serves 12
Easy

Ingredients

Directions

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!, do you add the water to mushroom soup or just use it out of the can?, 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

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Steps

1 Done	Slice Potatoes and Place in Large Baking Dish.
2 Done	Melt 1/2 Pound Velveeta Cheese, Add Cream of Mushroom Soup and Diced Rotel Tomatoes.
3 Done	Heat Until Cheese and Soup Are Well Blended.
4 Done	Pour Over Sliced Potatoes.
5 Done	Bake at 350 For 45 Minutes.