1 package au gratin potatoes (5 1/4 2 ounce)
1 can whole kernel corn (11-2 ounce), drained
1 can diced tomatoes and green chilies (10 ounce), undrained
2 cups water
2 cups milk
2 cups cubed process american cheese
1 dash hot pepper sauce (optional)
Minced fresh parsley (optional)
In a 3-quart saucepan, combine the potatoes and their sauce mix, corn, tomatoes and water and mix well. Bring to a boil. Reduce heat and simmer 15 to 18 minutes or until potatoes are tender. Add milk, cheese and pepper sauce. Cook, stir until the cheese is melted. Garnish with parsley if desired.
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