Tuesday, December 8, 2015

Holiday Eats: Confetti Scalloped Potatoes

There are a few recipes that I always associate with childhood holidays, and confetti scalloped potato casserole is one of them. I'm not sure where my mom got this recipe, or if she just made it up one night, but either way, it's a keeper. I thought I'd pass it along in time for the holidays.

Ingredients:
1/2 cup butter
1 package frozen potatoes o'brien
1 can condensed cream of mushroom soup
1 cup milk (approx.)
1 cup shredded cheddar cheese
Dash of pepper
1 cup Cheez'it cracker crumbs, divided


Preheat oven to 375*F. In a skillet, melt butter over medium heat and lightly sauté potatoes o'brien. Stir in soup, then pour milk in empty soup can and add to skillet. Add cheese, pepper, and 1/2 of the cracker crumbs. Pour in a shallow casserole dish (I use 9x13), and top with the remaining crumbs. Bake for 35-40 minutes.



That's it! Pretty easy (although I will admit that  I had to call my mom after I got started to double check my recipe; the fact that there are no "in progress" photos shows how distracted I was! Oops. I wrote it out more clearly here, though, because I love you guys.)


Hope you enjoy! You know I'll be eating some of this come Christmas!

3 comments :

  1. Thanks! I'm always looking for easy vegetarian comfort food. :)

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    Replies
    1. I keep thinking I'm going to go vegetarian this upcoming year--or at least give it a shot for 30 days. I need to start hoarding recipes now! :)

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    2. Brandon and I have been vegetarian/mostly vegan for the past year-and I've become a believer!

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