Finding a great holiday side dish recipe is worth its weight in gold. Creamy and full of flavor, this Confetti Hash Brown Potato Casserole recipe is a family favorite that everyone asks for. It’s so easy to throw together and you can make it ahead of time, then just bake it before serving. The secret is using frozen hash brown potatoes as the base and adding to it. You save time and it’s a delicious recipe with festive green and red color!
So what makes this hash brown potato casserole full of flavor? It’s the layers of ingredients that you create. It has one can of mushroom soup that gives it the creamy texture. The pimento and green pepper adds festive color and more flavor. Lastly, it’s topped with crushed cheese crackers (I use Cheez-Its) for even more texture and flavor.
I love this dish so much that I’ll sneak a few bites in the morning, cold from the fridge. It’s just such a comforting side dish and a no-brainer for our holiday meals.
Looking for even more great side dish recipes that you can serve during the holidays? Here are some of my most popular recipes:
How To Make Confetti Hash Brown Potato Casserole
Frozen hash brown potatoes are so versatile. They’re so great to doctor up because they’re like working with a blank slate. I love that you don’t have to slave over slicing potatoes or chopping too. You can find them in the frozen section of your grocery store where they keep breakfast items.
What To Serve With Confetti Hash Brown Potato Casserole
I love this side dish as part of our Thanksgiving or Christmas meals. It’s a great potato side dish, so add more variety with some green vegetable side dishes. I’ve served this alongside a Roasted Thanksgiving Turkey and my Holiday Bourbon Glazed Ham – it’s delicious with either, but I love the idea of trying it with a Prime Rib Roast too.
How To Make This Casserole Side Dish Ahead Of Time
If you want to prepare this casserole ahead of your gathering, you can make it up to 24 hours in advance. You want to follow the recipe directions and pour the base into your shallow casserole dish. You can add the mixed in crackers, but do not put the crackers on top yet. Place it in the refrigerator overnight. Before baking, add the cheddar crackers on top and then bake as directed – serving hot.
Recipe Substitutions You Can Make
If you want to use a reduced fat or reduced sodium Cream of Mushroom soup, that’s a really easy substitution. I use Cheez-Its crackers, but you can substitute any other variety. Whole milk or skim milk can be used. I prefer whole milk because it creates a creamier casserole.
How To Keep Leftover Confetti Hash Brown Potato Casserole Fresh
You can either cover the baking dish that you used or transfer leftovers to an airtight container. My baking dishes come with a cover, which is great for stacking leftovers in the refrigerator.
Can You Freeze Confetti Hash Brown Potato Casserole?
Yes! You can freeze this side dish two different ways. You can freeze it before adding the cracker topping and baking, then thaw and add the topping to bake later on. Or you can freeze the leftovers. When you freeze the leftovers, you can always add more topping to bake again. Freeze this dish for up to three months before tossing.
What You Need From The Grocery Store:
- Butter
- Onion
- Frozen Hash Brown Potatoes
- Cream of Mushroom Soup
- Milk
- Shredded Cheddar Cheese
- Green Pepper
- Chopped Pimento
- Cheese Crackers
Step-By-Step Directions To Make Confetti Hash Brown Potato Casserole
Preheat oven to 375º. In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk.
Add cheese, green pepper, pimento, pepper and 1/2 cup of the crumbs.
Pour into the shallow casserole, top with remaining crumbs. Bake at 375º for 35-40 minutes.
Confetti Hash Brown Potato Casserole Side Dish
Full of flavor and festive color - this Confetti Hash Brown Potato Casserole makes a fabulous holiday side dish recipe. Everyone loves the creamy potato center that's mixed with cheese, pimento and green pepper, then topped with crushed cheese crackers.
Ingredients
- 1/2 Cup Butter
- 1/2 Cup Chopped Onion
- 1 Package Frozen Hash Brown Potatoes (16 ounces)
- 1 Can (10.75 ounces) Condensed Cream Of Mushroom Soup
- 1 Soup Can Full of Milk
- 1 Cup Shredded Cheddar Cheese
- 1 Small Green Pepper, diced
- 2 Tablespoons Chopped Pimento
- Dash of Pepper
- 1 Cup Cheese Cracker Crumbs, divided
Instructions
- Preheat oven to 375º. In a skillet, melt butter over medium heat. Saute onion until tender.
- Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, pepper and 1/2 cup of the crumbs.
- Pour into the shallow casserole, top with remaining crumbs. Bake at 375º for 35-40 minutes.
Notes
Store leftovers in an air-tight container.
To make this casserole ahead of time, follow directions until adding cracker crumb topping. Refrigerate overnight. Add the topping and bake as directed.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 469mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 5g
**Nutrition is calculated by a third party. Actual values may vary.