Confetti Scalloped Potatoes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Because this uses frozen hashbrowns it cuts down on preparation time. I certainly have my times when I have a minimal amount of time and energy for cooking, as much as I enjoy it. Ingredients:
1/2 cup butter |
1/2 cup onion, chopped |
1 (16 ounce) package frozen hash browns |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (10 3/4 ounce) can milk |
4 ounces cheddar cheese, shredded (1 cup) |
1 small green pepper, cut into strips |
2 tablespoons pimiento, chopped |
pepper, to taste |
1 cup cheese cracker crumb, divided |
Directions:
1. In a small skillet, melt butter over medium heat.
2. Saute onion until tender.
3. Stir in potatoes, soup and milk.
4. Add cheese, green pepper, pimiento, pepper and half of crumbs.
5. Pour into a greased shallow casserole dish and top with remaining crumbs.
6. Bake at 375* for 35-40 minutes.
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