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How to Make

INGREDIENTS

  • 1/2 cup margarine
  • 1/2 cup chopped onion
  • 16-oz package frozen hash brown potatoes
  • 1 can cream of mushroom soup, undiluted
  • 1 soup can Smith's milk
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 small green pepper, cut into strips
  • 2 tbsp chopped pimento
  • Dash of pepper
  • 1 cup cheese cracker crumbs

DIRECTIONS

  1. In a skillet, melt margarine. Sauté onion until tender.
  2. Stir in potatoes, soup and Smith's milk.
  3. Add cheese, green pepper, pimento, pepper and 1/2 cup of the crumbs.
  4. Pour into shallow casserole dish and top with remaining crumbs.
  5. Bake for 35-40 minutes at 375 F.

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