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Confetti Scalloped Potatoes
February 24, 2010

This recipe is great just as written. Everyone I served it to could not get enough. I have substituted both Cream of Celery and Cream of Chicken (when I didn't have mushroom in the pantry). Still tastes great. Also, I used a white cheddar cracker (Cheese-it brand, mostly) and prefer that over the cheddar cracker myself. I usually use the recommended 1-1/3 cups of milk but you might want to increase that if you prefer a creamier texture to your dish when finished baking. THANKS Mary Ann!!

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