1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (167g) Recipe makes 12 servings
Calories 177
Calories from Fat 69		(39%)
Amount Per Serving		%DV
	Total Fat 7.8g	11%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 376mg		15%
Potassium 481mg		13%
Total Carbohydrate 20.2g		6%
	Dietary Fiber 2.2g	8%
	Sugars 1.2g
Protein 7.3g		14%
detailed view... how is this calculated?

people who like this recipe also like:

Baked Seasoned Salmon

By: Sydney Mike

Uncle Bill's Fried Potatoes and Onions

By: William (Uncle Bill) Anatooskin

Fantastic Taco Casserole

By: Leilani

Your Kids Time out Lunch

By: Blayke Humphrey

Chicken in Lemon Caper Butter

By: echo echo

Cheesy Rotel Potatoes

Recipe #165866 | 55 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Apr 26, 2006

Quick, easy and different side dish. This is my friend Lisa's recipe. Seems like we make this a lot especially when we have a lot of people to feed. Makes a great potluck, portable dish too! Baking this in a disposable foil pan makes this even easier to take along and leaves no pan to wash!

SERVES 12 (change servings and units)

Ingredients

8 cups potatoes, sliced, enough to fill a 10x13 pan
8 ounces cheddar cheese, shredded or 1/2 lb Velveeta cheese, sliced
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel tomatoes

Directions

1
Slice potatoes and place in large baking dish.
2
Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
3
Heat until cheese and soup are well blended.
4
Pour over sliced potatoes.
5
Bake at 350° for 45 minutes.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fragrant Thai Beef Curry

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Pork Chops With Mustard & Shallot Sauce

Channa Masala

Chicken With Tarragon, Garlic & Olives

Featured Reviews for This Recipe

From: Chef #680579

On Jan 3, 2009

Sorry we didn't really care for this too much.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1107433

On Jan 1, 2009

This is a super side dish, and easy to make. A couple of variations: I use canned sliced potatoes. It takes 4 cans for me. Also, I would put it first and prepare the rest of the meal. Even if you use canned potatoes, it takes a while to cook. I also add some chopped onion.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Mommy Diva

On Oct 21, 2008

Delicious! Everyone has a different level of spice they enjoy - and this was a nice, easy and quick side dish for us. I can see how easily it would work for a larger group. We enjoy the spices, but if you have a group that doesn't enjoy the spices or smaller kids, you could just use the Mexican Velveeta and a plain can if diced tomatoes. [b]We made this as directed and would continue the same way as we really like the level of spice for a side dish.[/b] All of my potatoes were cooked and it was saucey. I did uncover for the last 15 minutes to be sure it was nice and toasty on top, just a personal preference. WILL make again! Thanks for posting. **Made for Oct 2008 Bevy Tag**

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Whatcha Cookin', Mom?

On Apr 7, 2008

As promised, we enjoyed tonight this quick, easy and different side dish. Thanks for the new spin on scalloped potatoes! They did have a slight "kick" from the Rotel tomatoes, but not so much that my kids couldn't enjoy them along with us. I'll definitely make these again - Made for Bev. Tag 2008.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews