Cheesy Rotel Potatoes Recipe Foodcom

ROTEL POTATOES

Steps:

• Boil whole potatoes with skins on until done. Cool.
• Slice and lay in a large casserole dish.
• Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
• Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.

ROTEL POTATOES

Steps:

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

CHEESY POTATO CASSEROLE

Steps:

• 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
• 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

BROCCOLI CHEESE BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
• Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
• In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
• In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
• Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.

CHEESY ROTEL POTATOES

Steps:

• 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° for 45 minutes.

EASY CHEESE AND HAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
• Bake in the preheated oven until the potatoes are tender, about 1 hour.