Rotel Potatoes

Submitted By: Helen English

Ingredients

• 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
• 1/2 soup can water
• 1 tablespoon onion flakes or fresh chopped onion
• Salt and pepper to taste
• 1/2 stick butter or margarine
• 10-12 small potatoes, peeled and sliced

Instructions

Preheat oven to 350º. In a bowl, combine Rotel tomatoes, soups, water, onion, salt, and pepper. Pour mixture over potatoes in a greased baking dish. Place butter or margarine slices on top and bake for 1 hour or until potatoes are soft when stuck with a fork.