Rotel Potatoes

  • Yield 10 to 12 servings

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


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


  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



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