1/2 c. butter
1/2 c. chopped onion
1 pkg. frozen hash brown potatoes
1 can cream of mushroom soup, undiluted
1 c. cheese cracker crumbs, divided
1 soup can milk
1 c. shredded Cheddar
1 sm. green pepper, cut in strips
2 tbsp. chopped pimento

Melt butter and saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, and 1/2 cup cracker crumbs. Pour into shallow casserole. Top with rest of cracker crumbs. Bake at 400 degrees for 35-40 minutes.