"Hash brown potatoes are baked with green onion, mushroom soup, milk, Cheddar cheese and green bell pepper. Scrumptious!" — MARY ANN PUTMAN
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chopped green onion
1 (16 ounce) package
frozen hash brown potatoes, thawed
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/3 cups
shredded Cheddar cheese
green bell pepper, cut into thin strips
crushed cheese flavored crackers, divided
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.
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.
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!!
Very good and quick. Was a hit at the company potluck !
Not for the weight watchers, but these are really yummy!
Easy, Yummy and a family favorite!! I doubled the recipe and froze half for another nite... can't wait...
Excellent. I used bread crumbs Italian style instead of crackers
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Confetti Scalloped Potatoes
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 257
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