1/2 c Butter or margarine
1/2 c Chopped onion
1 pk (16-oz.) frozen hash brown
Potatoes 1 cn (10-3/4 oz.) concensed cream
Of Mushroom soup, undiluted 1 Soup can of milk
1 c (4 oz.) shredded cheddar
Cheese 1 sm Green pepper, cut into
Strips 2 tb Chopped pimiento
Dash pepper 1 c 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 1/2 cup of the tops with remaining crumbs. Bake at 375-degree for 35-40
minutes. Yield: 6-8 servings. SOURCE: “Taste of Home” (Premiere Edition)