Rotel Potato Casserole


  • 8-10 potatoes
  • 1 Large onion
  • 1 green pepper
  • 1/2 stick of butter
  • 2 cans of mushrooms
  • 1lb Velveeta cheese
  • 1 can Rotel tomatoes


Boil potatoes, cut into chunks (skins on or off) and put into 9x12 pan, set aside. Dice and sautés green pepper and onion in butter. Add two cans of drained mushrooms and put mixture on top of diced potatoes (don’t stir). Melt cheese and add diced Rotel tomatoes. Layer cheese/tomato mixture into the pan. Bake at 350 for 30 minutes.