Ingredients

The following ingredients have 4 Servings
  • 1 box Au gratin potatoes, (I use Betty Crocker)
  • 2 cups water
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (10-ounce) can Rotel tomatoes, (undrained)
  • 8 ounces smoked sausage, (sliced)
  • 2 cups milk
  • 16 ounces Velveeta cheese, (cubed)
  • 1/2 teaspoon hot sauce, (I use Chipotle TABASCO)

Instruction

  • In a Dutch oven or large saucepan, stir together contents from box of Au gratin poatoes with water, corn and Rotel tomatoes.
  • Bring to a boil, reduce heat to maintain a simmer. Make sure potatoes are submerged. Cover and simmer for 15 to 18 minutes, stirring occasionally.
  • Meanwhile, brown sausage in a nonstick pan in a little oil.
  • Add milk, Velveeta cheese, hot sauce, and smoked sausage to the Dutch oven. Place lid back on for about 2 minutes. Stir until cheese is melted. Serve.