Confetti Scalloped Potatoes have traveled to my Holiday Table, my Picnic Table, the Ellis Family Gathering Table...this recipe has a great social life. :)
Ingredients:
1/2 cup chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen shredded hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 cup (4 ounces) shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons diced pimientos
Dash pepper
1 cup cheese cracker crumbs, divided
Preparation:
In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs.
Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.
No comments:
Post a Comment