Confetti Scalloped Potatoes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
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.
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