1/2 c Butter or margarine 1/2 c Chopped onion 1 pk (16-oz.) frozen hash brown Potatoes 1 cn (10-3/4 oz.) concensed cream Of Mushroom soup, undiluted 1 Soup can of milk 1 c (4 oz.) shredded cheddar Cheese 1 sm Green pepper, cut into Strips 2 tb Chopped pimiento Dash pepper 1 c Cheese cracker crumbs, Divided In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the tops with remaining crumbs. Bake at 375-degree for 35-40 minutes. Yield: 6-8 servings. SOURCE: "Taste of Home" (Premiere Edition)
How To make Confetti Scalloped Potatoes's Videos
Scalloped Sweetcorn Recipe
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Au Gratin Potato Casserole | Southern Living
A cheesy, creamy potato casserole fits in well at every family gathering. This popular side dish recipe is made with frozen hash browns, cream of mushroom soup, and cornflakes. If you're pressed for time, try making it ahead.
Get the full recipe for Au Gratin Potato Casserole here:
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How to bake restaurant style potato wedges | starter recipe
Butterscotch Confetti Squares
This is one of our Grandmas cookie square recipes and is a family favourite.
It is a very easy no-bake recipe and comes together in about 10 minutes.
They do freeze very well, but ours never make it to the freezer - if you make a double batch you might be able to keep some on hand.
RECIPE 3 Tbsp. olive oil 1 small onion, finely chopped 1 clove garlic, minced 2 Tbsp. white rice flour 2 Tbsp. nutritional yeast (optional) 1 tsp. salt 1/4 tsp. ground black pepper 2 1/4 cup almond milk (or other non-dairy milk) 4 large potatoes (about 2 1/2 pounds) thinly sliced Preheat the oven to 350 degrees Fahrenheit. To a pot over medium heat, add oil-let the oil warm up. Add onion-- stir and let cook a couple minutes. Add garlic --and cook another minute. Add rice flour, nutritional yeast, salt, and pepper. Stir until evenly combined. Add almond milk, whisk and continue to cook until mixture starts to boil. Let boil, whisking for a couple of minutes until it just starts to thicken. Layer the potatoes in a greased 8x8x-inch baking pan, and pour the mixture over the potatoes. Cover with aluminum foil, and bake 30 minutes. Remove the foil and bake another hour. Let rest a few minutes before serving. Makes one 8x8-inch pan.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!