Confetti scalloped potatoes
6 servings
Ingredients
| Quantity | 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 |
| Dash pepper | ||
| 1 | cup | Cheese cracker crumbs, divided |
Directions
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