Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine |
½ cup | Chopped onion |
1 pack | Frozen hash brown potatoes, 16 oz. |
1 can | Condensed cream of mushroom soup, undiluted (10 3/4 oz) |
1 can | Milk (soupcan) |
1 cup | Shredded cheddar cheese (4 ounces) |
1 small | Green pepper, cut into strips |
2 tablespoons | Pimiento, chopped |
\N \N | Dash pepper |
1 cup | Cheese cracker crumbs, divided |
In a skillet, melt butter over medium heat. Saute onion until tender.
Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and ½ cup of the crumbs. Pour into a shallow caserole; top with remaining crumbs.
Bake at 375 for 35 to 45 minutes.
Source: Taste of Home magazine