Confetti Scalloped Potatoes

Total Time

Prep: 10 min. Bake: 35 min.


6-8 servings

Updated: Sep. 22, 2022
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


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


  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.