| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Side dish, Breakfast, Cheese, Vegetables | 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, |
| Divided |
INSTRUCTIONS
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)
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