Confetti Potato Casserole Recipes

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CONFETTI SCALLOPED POTATOES



Confetti Scalloped Potatoes image

The first time I tasted this casserole was at a church supper, and I immediately asked around to find out who made it. I asked the cook to share her recipe, and it has become one of my family's most-requested dishes. -Frances Anderson, Boise, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen shredded hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 cup shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons diced pimientos
Dash pepper
1 cup cheese cracker crumbs, divided

Steps:

  • In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs. , Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.

Nutrition Facts :

CONFETTI POTATOES



Confetti Potatoes image

A cheesy sauce laced with zucchini, celery and mushrooms along with a sprinkle of red bell pepper top hot baked potatoes for a colorful side dish.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 cup chopped zucchini
1/2 cup sliced celery
1 Tbsp. butter or margarine
1 cup sliced mushrooms
1/4 lb. (4 oz.) VELVEETA, cut up
4 medium hot baked potatoes, cut in half lengthwise
1/4 cup chopped red or green pepper

Steps:

  • Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender. Add mushrooms; cook an additional min. Reduce heat to low.
  • Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
  • Spoon over hot potatoes; sprinkle with red pepper.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 6 g, Protein 11 g

CONFETTI EGG BAKE



Confetti Egg Bake image

Searching for an egg dish that's as pretty as it is fast and delicious? Refrigerated hash browns, frozen veggies and pre-sliced ingredients make this cheesy egg bake a snap to assemble.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 12

Number Of Ingredients 10

1 bag (1 1/4 pounds) refrigerated shredded hash browns
1 tablespoon butter or margarine
2 medium green onions, sliced (2 tablespoons)
1 package (8 ounces) sliced mushrooms
1 cup frozen mixed vegetables (from 1-pound bag), thawed
12 eggs
2 cups shredded Cheddar cheese (8 ounces)
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
  • Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
  • Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
  • Bake uncovered about 40 minutes or until eggs are set in center.

Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 235 mg, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg

CONFETTI SCALLOPED POTATOES



Confetti Scalloped Potatoes image

Everyone loves cheesy hashbrown casserole, right? The cheese crackers inside and on top push this one over the edge!

Provided by Battle in Seattle

Categories     Potato

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

1/2 cup butter
1/2 cup chopped yellow onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
16 -20 ounces chunk-style frozen hash brown potatoes, thawed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 1/4 cups milk
1 small green bell pepper, cut into thin strips
1 cup sharp cheddar cheese, grated
2 tablespoons chopped pimiento (drained)
1 1/4 cups crumbled cheese crackers, divided (i.e., cheese-its, cheese nips, etc.)

Steps:

  • Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
  • In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
  • In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
  • Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.

Nutrition Facts : Calories 253.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 41.5, Sodium 607.7, Carbohydrate 17.4, Fiber 1.1, Sugar 1.1, Protein 6.3

CONFETTI POTATOES



Confetti Potatoes image

I found this recipe on Cafemom.com. Supposed to be great for toddlers....You don't have to use organic, I definitly don't.

Provided by AshleyP

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 package frozen organic O'Brien potatoes
1/2 package organic mixed baby peas and carrots
1/4 package organic corn
0.25 (16 ounce) package green beans, 16 oz. (you may need to chop these smaller for younger kids before you cook)
1/8 teaspoon turmeric or 1/8 teaspoon favorite curry powder
olive oil, to coat

Steps:

  • 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
  • 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
  • 3. You now have a choice in cooking methods:.
  • a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
  • b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
  • Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
  • Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!

CONFETTI MASHED POTATOES



Confetti Mashed Potatoes image

These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

6 medium red potatoes, cubed
3 tablespoons chopped sweet red pepper
3 tablespoons chopped green pepper
3 tablespoons finely chopped onion
3/4 cup shredded Mexican cheese blend
3 tablespoons butter, softened
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes., Add peppers and onion; cook 5 minutes longer or until potatoes and vegetables are tender. Drain; mash potato mixture with the cheese, butter, salt and pepper., ,

Nutrition Facts : Calories 287 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 295mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

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