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.
