Confetti Scalloped Potatoes

CONFETTI SCALLOPED POTATOES

1/2 cup Butter or Margarine
1/2 cup Onion – chopped
16 ounces Hash Browns, frozen – shredded
1 can Cream of Mushroom Soup, condensed – 10 3/4 oz.
10 3/4 ounces Milk – (soup can)
1 cup Cheddar Cheese – shredded
1 dash Black Pepper
1 cup Cheese Crackers – crushed, divided

In a skillet, melt butter or margarine over medium heat. Saute onions in melted butter until tender. In a large mixing bowl, mix soup and milk. Add onions sautéed in butter, and stir well. Next, add cheese, potatoes, 1/2 of crushed cheese crackers and black pepper. Mix well, and pour into a shallow baking pan or dish. Top with remaining crackers, and bake at 375 degrees F. for 30 - 40 minutes.

To freeze for later use: Use 1/4 cup onions instead of 1/2 cup, and follow directions, until ready to bake. Don’t bake! Freeze covered, labeled potatoes up to 3 months. To use, thaw overnight in refrigerator, and bake for 30 minutes at 375 degrees F.