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Rotel Potato Casserole Recipe

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This recipe for Rotel Potato Casserole, by , is from The Brewer Best , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Brewer Bell
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 red potatoes (good size--do not peel)
1 lb. Velveeta Cheese
1 can Rotel
1 medium onion
1 medium green pepper
1 small jar sliced mushrooms
1/2 stick butter

Directions:
Directions:
Boil potatoes in skins. Cool and slice. Layer in a large casserole dish.
Melt cheese and Rotel.
Saute onions, peppers and mushrooms in butter.
Mix melted cheese and Rotel with sautéed onions, peppers and mushrooms.
Pour over potatoes.
Bake at 350º until bubbly.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is always a big hit and an empty dish!

 

 

 

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