Confetti Scalloped Potatoes

Confetti Scalloped Potatoes

30 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m

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

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Adjust Servings

Original recipe yields 6 to 8 servings


  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.

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Reviews (30)

Rate This Recipe


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.



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 !

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Amount Per Serving (7 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 618 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Cheesy Scalloped Potatoes with Ham


next recipe:

Carlton's Scalloped Potatoes