1 (10 oz.) can Rotel tomatoes
1 can cream of mushroom soup
1 can cheddar cheese soup
1/2 soup can water
1 tbsp. onion flakes or fresh chopped onion
1/2 stick butter
10 to 12 small potatoes, peeled & sliced

In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup, water, onion, and salt & pepper to taste. Pour mixture over potatoes in a greased baking dish. Place butter slices on top & bake at 350°F for 1 hour or until potatoes are soft.