1 pkg. AuGratin potatoes
1 can Rotel
2 C water
2 C milk
2 C Velveeta
Combine potatoes (and mix) with rotel and water. Bring to a boil and simmer covered until potatoes are cooked through and no longer hard. Add milk and velveeta and stir until cheese is melted.
[Comes out to a liquidy cheese dip consistency]
**Provided by: Angela Jensen**
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