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Confetti Scalloped Potatoes Recipe

Confetti Scalloped Potatoes Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:6-8 servings

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, cut into strips
  • 2 tablespoons diced pimientos
  • Dash pepper
  • 1 cup cheese cracker crumbs, divided

Directions

  • 1. In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs.
  • 2. Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly. Yield: 6-8 servings.