1 package au gratin potatoes
1 can corn, drained
1 can rotel, undrained
2 cups water
2 cups milk
2 cups cubed velveeta cheese
Combine the potatoes and sauce mix, corn, tomatoes, and water in a pot. Mix well, and bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, cook and stir until the cheese is melted.
Next time I make it, I'll take a picture so I can pin it!
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