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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Confetti Scalloped Potatoes Recipe

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This recipe for Confetti Scalloped Potatoes is from Our Family Cookbook, 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 chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen cubed 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 or breadcrumbs
Directions:
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.
Personal Notes:
Personal Notes:
We have many variations of this recipe and it is a staple at the holidays.

 

 

 

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