Rotel Potatoes - cooking recipe

Ingredients

1 (10 oz.) can Rotel tomatoes
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cheddar cheese soup
1/2 soup can of water
1 Tbsp. onion flakes or fresh onions
1/2 stick margarine
10 to 12 small potatoes peeled and sliced

Preparation

Preheat oven to 350 degrees. In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup, water, onions. Salt and pepper to taste. Pour mixture over potatoes in a greased baking dish. Place margarine slices on top and bake for 1 hour or until potatoes are soft when stuck with fork.