Ro-Tel Potatoes

Ro-Tel Potatoes 8 medium potatoes, diced 1/2 cup bell pepper, chopped 1 can Ro-Tel tomatoes 1 lb. Velveeta cheese 1/2 cup onion, chopped 1 can cream of mushroom soup Salt and pepper to taste. Boil potatoes until tender; drain. Sauté onion and bell pepper in small amount of butter. In a saucepan, mix soup, tomatoes and Velveeta cheese. Cook on low heat until cheese melts. Mix all ingredients and place in casserole dish. Bake at 350º for 20 to 30 minutes.