Confetti Scalloped Potatoes
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
onions
chopped |
|
| 16 | ounce |
hash brown potatoes
|
* |
| 10 ¾ | ounce |
cream of mushroom soup
|
|
| 1 | soup can |
milk
|
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | small |
green bell peppers
cut into strips |
|
| 2 | tablespoons |
pimentos
chopped |
|
| 1 | dash |
black pepper
|
*
|
| 1 | cup |
cracker crumbs
cheese, divided |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
onions
chopped |
|
| 462.4 | ml/g |
hash brown potatoes
|
* |
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 1 | soup can |
milk
|
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 1 | small |
green bell peppers
cut into strips |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 1 | dash |
black pepper
|
*
|
| 237 | ml |
cracker crumbs
cheese, divided |
* |
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.
