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Fruits and Vegetables - Rotel Potatoes



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 350ยบ. 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.
 
 
 
 
Submitted By: Helen English
Afton
Greene Farmers Co-op
 
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