“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!”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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