Sunday, February 14, 2010

Confetti Scalloped Potatoes

In Wisconsin, we like our *cheesy potatoes. This recipe is a crowd pleaser and comes from my SIL, *Mary Sue.  Matty, you should definitely try this one--It's even easier than the Easy-Peasy Bars From Heaven and is really, really delicious!!


1 bag Ore-Ida Potatoes O'Brien (The recipe only calls for 16oz. The bag is 28 oz. I used most of it.)

1/2 stick butter
1 can Campbell's Cream of Whatever soup (really, use whichever one you like.)
1 soup-can of milk
1 cup shredded cheddar cheese
dash of pepper
1 cup crushed cheddar-flavored crackers (we like Cheez-Its), divided

Oops-What the heck is that little white thing in the pic?! Garlic?! I did NOT use garlic in this recipe; I think it snuck over from the other ingredients on the counter; you know how garlic is always showboating in recipes. Just ignore that, okay? Now let's get crackin'!

In a bold and daring move, I actually chose not to measure the crackers!!  Join me on the wild side and just throw some in a sandwich bag and pretend that each little square is a bit stress in your life; take it out on the crackers inside, til they're all smashed up!

Set those aside.

Next, melt the butter in a skillet over medium heat.  Now, here's where I actually adapted the original recipe (which is something I'm usually too chicken to do, so Go Me! I'm such a daredevil!)  Instead of the original call for 1/2 cup chopped onion, a small green pepper, and 2 tablespoons of pimiento, I just bought the kind of hash browns that already had those ingredients in the bag.  Because I didn't need to saute anything, I also cut the original 1/2 cup butter to 1/4 cup. It really turned out really well, so my recipe reflects these changes.

Stir in potatoes, soup, and milk. I took this pic for you to see how much of the potatoes I used (about four cups.) And yes, it was supposed to be a soup can of the milk, not a cup. (I hope we survive!!)

 Stir. Then add the cheese, pepper, and 1/2 cup of the cracker crumbs.

Pour into a buttered, shallow casserole dish. If you forget to butter the pan, feel free to dump everything back out again, wash the pan, butter it, and move back to the previous step. (Not that I did that or anything....)

Top with remaining cracker crumbs and bake at 375 degrees for 35-40 minutes. [Yields 6-8 servings.]

Get ready to be showered with praise for your fine work. Everyone loves these. 

*Warning:  This recipe calls for a double-dose of Lactaid, if you (like me) are lactose intolerant.  (How is it possible that I would live in Wisconsin and have this affliction? I love milk and cheese, but they do not love me. Thank heaven I can pop a pill or two and indulge :)

[P.S. If you're lucky enough to have a copy of our first family cookbook, this recipe can be found on page 37.]
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