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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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! Ingredients:
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 |
Directions:
1. Slice potatoes and place in large baking dish.
2. Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
3. Heat until cheese and soup are well blended.
4. Pour over sliced potatoes.
5. Bake at 350° for 45 minutes.
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