Hash Brown Scalloped Potatoes Recipe

Hash Brown Scalloped Potatoes Recipe photo by Taste of Home

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I enjoy sharing this recipe that calls for the vegetable that made my state famous. The first time I tasted this casserole was at a church supper. I was determined to find out who made it so I could get the recipe. I found her and she was delighted to give it to me. I've served it often since then.

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Hash Brown Scalloped Potatoes Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

1/2 cup chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen shredded hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 cup (4 ounces) shredded cheddar cheese
1 small green pepper, julienned
2 tablespoons diced pimientos, drained
Dash pepper
1 cup crushed cheese crackers, divided

Directions

In a skillet, saute onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup crumbs.
Pour into a shallow baking dish; top with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 304 calories, 21 g fat (12 g saturated fat), 54 mg cholesterol, 586 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Confetti Scalloped Potatoes in Country Extra January 1992, p47