Rotel Potatoes

  • Yield: 10 to 12 servings

"When I take this to covered dish events, I've learned to bring copies of the recipe."

Ingredients

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
1/2 soup can water
1tablespoon onion flakes or fresh chopped onion
1/2stick margarine
10 to 12small potatoes, peeled and sliced

Instructions

  1. Preheat oven to 350F.
  2. In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup, water, onion, and salt and pepper to taste.
  3. Pour mixture over potatoes in a greased baking dish.
  4. Place margarine slices on top and bake for one hour or until potatoes are soft when stuck with fork.

Dee McDonald, LaPorte, Texas

Nutritional Info *per serving

  • Glycemic Load 27
  • Calories 230
  • Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 430mg
  • Potassium 960mg
  • Carbohydrate 35g
  • Fiber 4g
  • Sugars 3g
  • Protein 5g
  • Trans Fat 1g
  • Vitamin A 8%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 10%
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