Cheesy Rotel Potatoes Recipe Foodcom

ROTEL POTATOES

Steps:

• Boil whole potatoes with skins on until done. Cool.
• Slice and lay in a large casserole dish.
• Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
• Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.

ROTEL POTATOES

Steps:

• 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.

CHEESY POTATOES

Steps:

• Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

CHEESY ROTEL CORN CASSEROLE

Steps:

• Saute' onion in 1 T of the butter.
• Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.

ROTEL POTATOES

Steps:

• 1. Cook potatoes till tender and drain well. Pour into a 9x13 baking dish.
• 2. In a bowl mix cheese, tomatoes with the liquid, and sour cream. Spread over the potatoes and mix well.
• 3. Bake 350 degrees till bubbly and golden about 25 minutes.