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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
:15 |
Total Time: |
:55 |
Ingredients: |
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1/2 cup butter or margarine
1/2 cup chopped onion
1 pkg. (16 oz.) frozen hash brown potatoes
1 can (10-3/4 oz.) cream of mushroom soup
1 soup can milk
1 cup shredded cheddar cheese
1 sm. green pepper, cut into strips
2 tbsp. chopped pimiento
1 dash pepper
1 cup cheese cracker crumbs, divided
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Directions:
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In a skillet, melt butter over medium heat. Sauté, onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup crumbs. Pour into a greased shallow casserole; top with remaining crumbs. Bake at 375°F for 35-40 minutes.
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