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Confetti Scalloped Potatoes

 Confetti Scalloped Potatoes
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
6-8 ServingsPrep: 10 min. Bake: 35 min.


  • 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


  • 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.
  • 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.