velveeta rotel potatoes

Name: Velveeta Rotel Potatoes
Cuisine: American
Ingredients: 8 - boiled potatoes ( medium to small); 1 can(s) cream of mushroom soup; 1/2 - diced onion or 1 tsp onion powder; 1/2 cup(s) velveeta; 1/3 cup(s) shredded colby or cheddar; 1 can(s) rotel tomatoes; - butter salt and pepper; 1/2 cup(s) milk; 2 - inches cream cheese

(1 RATING)

59 Pinches

Georgane Vann

Clifton, TX

Updated on Feb 1, 2013

My cousin made this recipe up. I added my own twist

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Ingredients

8 - boiled potatoes ( medium to small)
1 can cream of mushroom soup
1/2 - diced onion or 1 tsp onion powder
1/2 cup velveeta
1/3 cup shredded colby or cheddar
1 can rotel tomatoes
- butter salt and pepper
1/2 cup milk
2 - inches cream cheese

How To Make velveeta rotel potatoes

Step 1

Boil potatoes in skins, let cool, peel and dice in 1 inch chunks. This keeps the potatoes from falling apart as you stir.

Step 2

In a pan melt butter and add onions cook till done. Add in soup, tomatoes, milk, cheeses and cook on low till cheese is melted. Stir in salt and pepper. (onion powder if using)
Step 3

Stir the sauce into the potatoes and pour into casserole dish. Top with more cheese and pepper top. Bake at 350 for 30 min. You might need to cover with foil for the first 15 min so cheese does not burn.
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