6 to 8 medium red potatoes
1 lg. onion, chopped
1 bell pepper, chopped
1/2 stick butter
1/2 lb. Velveeta cheese
1 can mushroom soup (no water)
1 can Ro-Tel tomatoes and chili peppers
Salt and pepper to taste

Peel and slice potatoes in round slices about 3/4 inch thick. Cook part of onion and bell pepper with potatoes in enough water to cover potatoes. When tender add salt and pepper to taste. Saute onion and bell pepper in butter. Add mushroom soup and Ro-Tel tomatoes and Velveeta cheese until melted. Pour over cooked potatoes and bake in a buttered 9 x 12 pyrex dish for 30 minutes in a 345 degree oven.