2 lb. block Kraft Velveeta cheese, diced
1 (10 oz.) can Campbell's cream of mushroom soup
1 (10 oz.) can Rotel tomatoes (mild, medium or hot)
1 (1 lb.) roll regular/hot sausage (I like Owens)

Brown sausage, make sure it is chopped into small bits.

Turn Crock-Pot on high. Add Rotel, cream of mushroom and sausage to Crock-Pot. Dice the Velveeta into small cubes and add to Crock-Pot. Mix ingredients well. Cook for 2-3 hours.

Note: Stirring every 15 minutes will speed it up.

When totally melted turn pot on low for serving. Eat on chips, enchiladas, or anything you wish.

Submitted by: Lyndsie