Hash Brown Scalloped Potatoes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I enjoy sharing this recipe that calls for the vegetable that made my state famous. The first time I tasted this casserole was at a church supper. I was determined to find out who made it so I could get the recipe. I found her and she was delighted to give it to me. I've served it often since then. 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, julienned |
2 tablespoons diced pimientos, drained |
dash pepper |
1 cup crushed cheese crackers, divided |
Directions:
1. In a skillet, saute onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup crumbs.
2. Pour into a shallow baking dish; top with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until heated through. Yield: 6-8 servings.
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