Confetti Scalloped Potatoes
Submitted by CyndyAnne
Cheesy scalloped potatoes with hash browns, cream of mushroom soup, peppers, and pimentos, topped with crunchy cheese cracker crumbs. One-dish comfort at its finest.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minScalloped 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.
Ingredients
Directions
In a skillet, melt butter over medium heat.
Sauté onion until tender.
Stir in potatoes, soup and milk.
Add cheese, green pepper, pimiento, pepper and ½ cup of the tops with remaining crumbs.
Bake at 375-degree F for 35 to 40 minutes.
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