Taste of Home
Confetti Scalloped Potatoes
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 6-8 servings.
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
Ingredients
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1/2 cup chopped onion
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1/2 cup butter, cubed
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1 package (16 ounces) frozen shredded hash brown potatoes
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1-1/3 cups milk
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1 cup shredded cheddar cheese
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1 small green pepper, cut into strips
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2 tablespoons diced pimientos
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Dash pepper
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1 cup cheese cracker crumbs, divided
Directions
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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.
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2.
Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.
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