|16||ounce||frozen hash browns||*|
|10 3/4||ounce||soup, cream of mushroom|
|1||small||green bell pepper||cut into strips|
|1||cup||cracker crumbs||cheese, 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 F for 35-40 minutes.
First published: 1996-01-27 last updated: 2013-12-22
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