Confetti Scalloped Potatoes

By Addie

“Grandma's recipe card for these potatoes is dog-eared and faded, so I know it's a good recipe.”

Ingredients

• 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

Preparation

Step 1

Preheat the oven to 375ºF.


Melt butter in a large skillet over medium heat. Sauté onion in hot butter, stirring continually, until tender, about 2 minutes.


Add hash brown potatoes, soup and milk to onion mixture and mix well.


Stir the Mexicorn, Cheddar and 1/2 cup cracker crumbs into the potato mixture.


Spoon mixture into a 13 × 9-inch baking dish. Sprinkle the remaining cracker crumbs on top. Bake until browned, about 35 to 40 minutes.