Confetti Scalloped Potatoes
Taste of Home
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The first time I tasted this casserole was at a church supper, and I immediately asked around to find out who made it. I asked the cook to share her recipe, and it has become one of my family's most-requested dishes.
—Frances Anderson, Boise, Idaho
SERVINGS: 6-8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 35 min.
Ingredients:
- 1/2 cup butter
- 1/2 cup chopped onion
- 1 package (16 ounces) frozen shredded hash brown potatoes
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 soup can milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1 small green pepper, cut into strips
- 2 tablespoons chopped pimiento
- Dash pepper
- 1 cup cheese cracker crumbs, divided
Directions:
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimientos, pepper and 1/2 cup of the crumbs.
Pour into a shallow casserole; top with remaining crumbs. Bake at 375° for 35-40 minutes. Yield: 6-8 servings.