Submitted by Judy Griffin, Eldridge, Mo.


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)


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.


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