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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Confetti Potato Casserole

Recipe Tags: Casserole Recipes

Date Added: June 02, 2010

Ingredients:

1/3 Cup Water 1/3 Cup Water reserved from cooking
2 Tablespoons Butter 2 Tablespoons Butter (1/4 stick) cut into 6 pieces
1 Unit Onion 1 Unit Medium onion
1 1/2 Pounds Potatoes 1 1/2 Pounds Cubed potatoes
1/2 Cup Bell Pepper 1/2 Cup Chopped bell pepper
2 Ounces Ice 2 Ounces Diced pimiento
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
1/4 Teaspoon Pepper 1/4 Teaspoon Pepper Bell,Large, Cut in strips
1/2 Cup Cheddar Cheese 1/2 Cup Shredded Cheddar cheese
3 Unit Bacon 3 Unit Slices bacon cook & crumble
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Directions:

1. Combine potatoes and water in a 2 quart casserole.

2. Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes.

3. Drain; add butter, stirring until butter melts.

4. Add onion, bell pepper, pimiento, salt, and pepper.

5. Bake at 375 for 25 minutes; sprinkle with cheese and bacon.

6. Bake an additional 5 minutes or until cheese melts.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Bell Pepper, Potato, Cheese, Beef, Onion allergies.
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