Rotelpotatoes Recipes

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ROTEL POTATOES



Rotel Potatoes image

Spicy and cheesy, so good

Provided by janet s

Categories     Side Casseroles

Number Of Ingredients 4

8-10 red or yukon gold potatoes sliced or diced
1 pt sour cream
1 pkg cheddar cheese, shredded
1 can(s) rotel tomatoes

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.

ROTEL POTATOES



Rotel Potatoes image

Make and share this Rotel Potatoes recipe from Food.com.

Provided by Linda Cofer

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 366.7, Fat 11.2, SaturatedFat 4.2, Cholesterol 11.7, Sodium 960.7, Carbohydrate 59.5, Fiber 6.7, Sugar 3.6, Protein 9.1

CHEESY ROTEL POTATOES



Cheesy Rotel Potatoes image

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!

Provided by Mamas Kitchen Hope

Categories     Potato

Time 55m

Yield 12 serving(s)

Number Of Ingredients 4

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

Steps:

  • Slice potatoes and place in large baking dish.
  • Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
  • Heat until cheese and soup are well blended.
  • Pour over sliced potatoes.
  • Bake at 350° for 45 minutes.

Nutrition Facts : Calories 176.9, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.9, Sodium 384.2, Carbohydrate 20.2, Fiber 2.2, Sugar 1.2, Protein 7.3

ROTEL POTATOES



Rotel Potatoes image

This is very good. A friend gave me this recipe.

Provided by Sharon Gaston

Categories     Potatoes

Number Of Ingredients 6

5 or 6 large red potatoes
1 bell pepper, diced
1 onion, diced
1 stick butter
1 lb velveeta cheese, cut up
1 can(s) rotel tomatoes

Steps:

  • 1. Cut potatoes into chunks, cook until tender, drain. place in a casserole dish and cover with sauce.
  • 2. Sauce; saute diced bell pepper and diced onion in butter. Add cheese and rotel tomatoes, stir until cheese is melted. Pour over potatoes and bake at 350 until bubbly.

VELVEETA ROTEL POTATOES



Velveeta Rotel Potatoes image

My cousin made this recipe up. I added my own twist

Provided by Georgane Vann

Categories     Potatoes

Number Of Ingredients 9

8 boiled potatoes ( medium to small)
1 can(s) cream of mushroom soup
1/2 diced onion or 1 tsp onion powder
1/2 c velveeta
1/3 c shredded colby or cheddar
1 can(s) rotel tomatoes
butter salt and pepper
1/2 c milk
2 inches cream cheese

Steps:

  • 1. Boil potatoes in skins, let cool, peel and dice in 1 inch chunks. This keeps the potatoes from falling apart as you stir.
  • 2. In a pan melt butter and add onions cook till done. Add in soup, tomatoes, milk, cheeses and cook on low till cheese is melted. Stir in salt and pepper. (onion powder if using)
  • 3. Stir the sauce into the potatoes and pour into casserole dish. Top with more cheese and pepper top. Bake at 350 for 30 min. You might need to cover with foil for the first 15 min so cheese does not burn.

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