| 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)
A Message from our Provider:
“Jesus: He’s holding your atoms together”