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Rotel Potatoes Recipe

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This recipe for Rotel Potatoes, by , is from The Mikunda Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joy Beard

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 oz) Rotel tomatoes
1 can (10.75 oz) Cream of Chicken & Mushroom soup (I get the mixed soup, but you can use one or the other if you prefer)
1 can (10.75 oz) cheddar cheese soup
soup can of water
1 small yellow onion, chopped
stick butter or margarine
salt and pepper to taste
1 bag (2 lb) frozen hash browns

Directions:
Directions:
Preheat oven to 350.
Grease a 9 x 13 pan. Add hash brown potatoes.
In a bowl, mix Rotel tomatoes, the soups, water, onion, and salt and pepper.
Pour mixture over potatoes.
Dot with margarine slices on top.
Bake for 60 min.

Personal Notes:
Personal Notes:
Potatoes with a kick!

 

 

 

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