Confetti Scalloped Potatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Everyone loves cheesy hashbrown casserole, right? The cheese crackers inside and on top push this one over the edge! Ingredients:
1/2 cup butter |
1/2 cup chopped yellow onion |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
16 -20 ounces chunk-style frozen hash brown potatoes, thawed |
1/2 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
1 1/4 cups milk |
1 small green bell pepper, cut into thin strips |
1 cup sharp cheddar cheese, grated |
2 tablespoons chopped pimiento (drained) |
1 1/4 cups crumbled cheese crackers, divided (i.e., cheese-its, cheese nips, etc.) |
Directions:
1. Preheat oven to 375 degrees F. Grease an 11x7 or 9x13 pan and set aside.
2. In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
3. In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
4. Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.
|
|