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Course : Side Dish
Special : Quick
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Shortcut Scalloped Potato Casserole

From Diana Rattray,
Your Guide to Southern Food.
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Scalloped potatoes are made easy with a mushroom soup sauce and frozen hash brown potatoes.

INGREDIENTS:

  • 1/2 cup (1 stick) butter
  • 1/2 cup chopped onion
  • 16 ounces frozen hash brown potatoes
  • 1 can condensed cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded mild cheddar cheese
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 teaspoon pepper
  • 1 cup cheese or butter cracker crumbs, divided

PREPARATION:

In a large skillet, melt butter over medium heat. Add chopped onion and sauté until tender. Stir in hash brown potatoes, cream of mushroom soup, and the milk. Add shredded cheese, green and red bell pepper, and half of the cracker crumbs. Transfer mixture to a shallow casserole and top with remaining crumbs. Bake at 350° for 45 to 50 minutes.
Scalloped potatoes serves 4 to 6.

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