Saturday, August 5, 2017
Rotel Potatoes 8 potatoes 1 tsp salt 1 onion, chopped ½ cup sliced mushrooms (optional) 3 tbsp melted butter 1 (15 oz) can mild Rotel * 1 lb Velveeta cheese (cubed) *if you don't have Rotel in your local area, you can substitute Del Monte diced tomatoes with chiles or something similar Prepare a 9X9 inch baking or casserole dish with vegetable spray. Cook potatoes, with the skin on, in salted water for 30 minutes until fork tender. Drain and allow to cool, then peel and dice. Place potatoes in the bottom of the casserole dish. In a skillet, melt the butter, and then saute the onion. If you like you can also saute a few mushrooms at the same time. Saute until tender. Add in Rotel and cubed cheese. Stir constantly until the cheese has melted and everything is combined well. Pour over potatoes. Bake at 350F for about 30 minutes.