Ingredients:
1 (10 ounce) cans Rotel Tomatoes
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans cheddar cheese soup
3/4 cup water
1 tablespoon onion flakes or 1 tablespoon chopped fresh onions
1/4 cup margarine
10 -12 small potatoes, peeled and sliced
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.