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August 2, 2011
Confetti Scalloped Potatoes
Comforting Potatoes
Prep time:
14 minutesBake time:
35-40 minutes“Grandma's recipe card for these potatoes is dog-eared and faded, so I know it's a good recipe.”
Ingredients
Serves 8
- 8 tablespoons (1 stick) butter
- 1/2 cup chopped onion
- 1 (16-ounce) package frozen hash brown potatoes
- 1 (10 3/4-ounce) can cream of celery soup
- 1 cup plus 2 tablespoons milk
- 1 (11-ounce) can Mexicorn, drained
- 1 cup shredded Cheddar cheese
- 1 cup crushed cheese crackers, divided
Directions
1
Preheat the oven to 375ºF.
2
Melt butter in a large skillet over medium heat. Sauté onion in hot butter, stirring continually, until tender, about 2 minutes.
3
Add hash brown potatoes, soup and milk to onion mixture and mix well.
4
Stir the Mexicorn, Cheddar and 1/2 cup cracker crumbs into the potato mixture.
5
Spoon mixture into a 13 × 9-inch baking dish. Sprinkle the remaining cracker crumbs on top. Bake until browned, about 35 to 40 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
When Grandma started making this rich potato casserole, she couldn't buy Mexicorn in her small town. Instead, she used one 11-ounce can of whole kernel corn and 1 tablespoon chopped pimientos. The taste was very similar to Mexicorn.
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