CONFETTI SCALLOPED POTATOES

Confetti Scalloped Potatoes image

Everyone loves cheesy hashbrown casserole, right? The cheese crackers inside and on top push this one over the edge!

Provided by Battle in Seattle

Categories Potato

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

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Ingredients

1/2 cup butter
1/2 cup chopped yellow onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
16 -20 ounces chunk-style frozen hash brown potatoes, thawed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 1/4 cups milk
1 small green bell pepper, cut into thin strips
1 cup sharp cheddar cheese, grated
2 tablespoons chopped pimiento (drained)
1 1/4 cups crumbled cheese crackers, divided (i.e., cheese-its, cheese nips, etc.)

Steps:

Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.

Nutrition Facts : Calories 253.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 41.5, Sodium 607.7, Carbohydrate 17.4, Fiber 1.1, Sugar 1.1, Protein 6.3

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