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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Confetti Scalloped Potatoes Recipe

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This recipe for Confetti Scalloped Potatoes is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
1/2 cup chopped onion
1 pkg (16 oz) frozen hash brown potatoes
1 can cream of mushroom soup
1 soup can milk
1 cup (4 oz) shredded cheddar cheese
1 small green pepper cut into strips
2 tbsp. chopped pimiento
1 cup cheese cracker crumbs
Directions:
Directions:
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, dash pepper and 1/2 cup of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375º for 35 to 40 minutes.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Servings: 6-8

 

 

 

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