1/2 c. butter
16 oz. pkg. frozen hash brown potatoes
1 soup can of milk
1 sm. green pepper, cut into strips
1 c. cheese cracker crumbs, divided
1/2 c. chopped onion
10 3/4 oz. can cream mushroom soup
1 c. shredded cheddar cheese
Dash of pepper
2 tbsp. chopped pimiento

In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup, and milk. Add cheese, green pepper, and 1/2 cup of the crumbs. Pour into a shallow casserole dish; top with remaining crumbs. Bake at 375 degrees for 35 to 40 minutes. Yields 6 to 8 servings.