1/2 cup butter OR margarine
1/2 cup chopped onion
1 (16 oz) package frozen hash browns
1 can cream of mushroom soup
1 soup can milk
1 cup (4 oz) shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons chopped pimiento
dash pepper
1 cup cheese cracker crumbs, 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 crumbs. pour into a shallow casserole dish; top with remaining crumbs. bake at 375° for 35-40 minutes.

6-8 servings