Submitted by Judy Griffin, Eldridge, Mo.

Ingredients:

1 can Rotel tomatoes

1 can cream of mushroom soup

1 can cheddar cheese soup

1/2 soup can of water

1 Tbsp. onion flakes

1/2 stick margarine

10 to 12 small potatoes (peeled and sliced)

Directions:

Preheat oven to 350 degrees. In a bowl, mix tomatoes, soups, water and onion flakes. In a 9-by-13 greased pan, layer sliced potatoes, then top with soup and tomato mixture. Top with margarine slices and bake for one hour or until potatoes are soft when poked with a fork.

AdministratorRecipesEldridge,Judy Griffin,Missouri,rotel potatoes,side dishSubmitted by Judy Griffin, Eldridge, Mo. Ingredients: 1 can Rotel tomatoes 1 can cream of mushroom soup 1 can cheddar cheese soup 1/2 soup can of water 1 Tbsp. onion flakes 1/2 stick margarine 10 to 12 small potatoes (peeled and sliced) Directions: Preheat oven to 350 degrees. In a bowl, mix tomatoes, soups, water and onion flakes. In...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma