Confetti scalloped potatoes

Yield: 6 servings

Measure Ingredient
½ cup Butter or margarine
½ cup Chopped onion
1 pack Frozen hash brown potatoes, 16 oz.
1 can Condensed cream of mushroom soup, undiluted (10 3/4 oz)
1 can Milk (soupcan)
1 cup Shredded cheddar cheese (4 ounces)
1 small Green pepper, cut into strips
2 tablespoons Pimiento, chopped
\N \N Dash pepper
1 cup Cheese cracker crumbs, divided

In a skillet, melt butter over medium heat. Saute onion until tender.

Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and ½ cup of the crumbs. Pour into a shallow caserole; top with remaining crumbs.

Bake at 375 for 35 to 45 minutes.

Source: Taste of Home magazine

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