1/2 lb. Velveeta cheese
1 can cream of mushroom soup
1 can diced Rotel tomatoes
Potatoes

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 degrees for 45 minutes.