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Rotel Potatoes Recipe

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This recipe for Rotel Potatoes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Darby
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (10.00 ounces) can Rotel tomatoes
1 (10.75 ounces) can cream of mushroom soup
1 (10.75 ounces) can cheddar cheese soup
3/4 cup water
1 tablespoon onion flakes or chopped fresh onion
1/4 cup margarine
10-12 small potatoes, peeled and sliced

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

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This one is for my mom, Caye Everett. She always has the ability to find good and easy recipes!

 

 

 

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