Confetti Scalloped Potatoes

Scalloped potatoes just got a whole lot more colorful and a whole lot easier.

Hash brown potatoes shortcut the prep, while cream of mushroom soup and shredded cheddar create a rich, creamy sauce that bakes into bubbly gold.

Green bell pepper strips and chopped pimentos give it that festive confetti look, and a layer of cheese cracker crumbs on top adds the kind of buttery crunch that makes people reach for seconds before they’ve finished their first helping.

This feeds a crowd and works just as well at brunch as it does alongside a holiday ham.

Kitchen Tips

• Thaw frozen hash browns before mixing to avoid a watery casserole. Spread them on paper towels and press out excess moisture.
• Mix half the cracker crumbs into the potato mixture and save the rest for the topping. This gives you crunch on top and texture throughout.
• Let the casserole rest for 5 minutes after baking before serving. It firms up just enough to hold together on the plate.
• Sharp cheddar gives the strongest cheese flavor, but mild works if that’s what you have on hand.