Confetti Scalloped Potatoes Recipe - Allrecipes.com
Confetti Scalloped Potatoes Recipe
  • READY IN 55 mins

Confetti Scalloped Potatoes

Recipe by  

"Hash brown potatoes are baked with green onion, mushroom soup, milk, Cheddar cheese and green bell pepper. Scrumptious!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a large skillet over medium heat. Saute onion until tender. Stir in potatoes, soup, milk, cheese, bell pepper, black pepper, and 1/2 cup cracker crumbs. Transfer to a 2 quart casserole dish and top with remaining cracker crumbs.
  3. Bake in preheated oven for 35 to 40 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 45 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2009

My family asks for this dish each holiday. Definitely thaw the frozen hash browns in the fridge the night before. I've made a double batch using the 'family size' 26 oz can cream of mushroom soup, soup can full of milk and a 30-32 oz bag of hash brown shreds, doubling the other ingredients and baking in two casseroles. We generally use white or yellow onion instead of green.

 
Most Helpful Critical Review
Nov 22, 2008

It's hard to give a fair review, since I made so many changes. I used bread crumbs instead of cheese-flavoured crackers, diced fresh potatoes in place of frozen hashbrown, and baked for 50 min to make sure potatoes cooked through. Turned out reasonably ok, although a little bland, but I might only fault the recipe on the flavour point. The potatoes did cook all the way through, though, which suggests it is possible to use fresh ones.

 

35 Ratings

Jul 24, 2003

As "Jazzy-Girl" stated: this is not for those watching their diet. I made it even worse b/c I had 1/2 cup of half & half I needed to use up and added that in (BUT the rest of the milk I used was skim...come on-I have to justify myself somehow!) Also, I didn't have cheddar crackers so I used "Town House" butter crackers. I did have to bake it a tad longer but very good! We really like this recipe alot. Thanks Mary Ann!!

 
Jul 24, 2003

Very good and quick. Was a hit at the company potluck !

 
Jul 24, 2003

Not for the weight watchers, but these are really yummy!

 
Aug 02, 2010

Easy, Yummy and a family favorite!! I doubled the recipe and froze half for another nite... can't wait...

 
Oct 13, 2010

Excellent. I used bread crumbs Italian style instead of crackers

 
Feb 25, 2010

This recipe is great just as written. Everyone I served it to could not get enough. I have substituted both Cream of Celery and Cream of Chicken (when I didn't have mushroom in the pantry). Still tastes great. Also, I used a white cheddar cracker (Cheese-it brand, mostly) and prefer that over the cheddar cracker myself. I usually use the recommended 1-1/3 cups of milk but you might want to increase that if you prefer a creamier texture to your dish when finished baking. THANKS Mary Ann!!

 

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Nutrition

  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 618 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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