Cheesy Rotel Potatoes - cooking recipe

Ingredients

8 cups potatoes, sliced, enough to fill a 10x13 pan
8 ounces cheddar cheese, shredded or 1/2 lb Velveeta cheese, sliced
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel Tomatoes

Preparation

Slice potatoes and place in large baking dish.
Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
Heat until cheese and soup are well blended.
Pour over sliced potatoes.
Bake at 350\u00b0 for 45 minutes.