Ingredients
1/2 cup chopped onion1/2 cup butter, cubed1 package (16 ounces) frozen shredded hash brown potatoes1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/3 cups milk1 cup shredded cheddar cheese1 small green pepper, cut into strips2 tablespoons diced pimientosDash pepper1 cup cheese cracker crumbs, divided
Preparation
In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs.
Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.
