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Yield: 6 Servings
Ingredients:
* 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
Instructions:
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.
Ingredients:
* 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
Instructions:
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.