1/2 c. butter
1/2 c. chopped onion
1 (16 oz.) pkg. frozen hash brown potatoes
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 soup can milk
1 c. (4 oz.) shredded Cheddar cheese
1 sm. green pepper, cut into strips
2 tbsp. chopped pimiento
Dash pepper
1 c. 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 peppers, pimiento, pepper and 1/2 cup of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375 degrees for 35-40 minutes. Yields: 6-8 servings.