Ingredients:
8 cups potatoes, sliced, enough to fill a 10×13 pan
8 ounces cheddar cheese, shredded or 1/2 lb Velveeta cheese, sliced
1 (10 ounce) cans cream of mushroom soup
1 (10 ounce) cans Rotel Tomatoes
Directions:
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 350F for 45 minutes.
Servings: 12
Time preparation: 10 min.
Time total: 55 min.