Confetti Scalloped Potatoes

1/2 c. margerine
1/2 c. chopped onion
1 16 oz. pkg. frozen hash brown potatoes
1 can cream of mushroom soup, undiluted
1 soup can SMITH’S Milk
1 c. (4 oz.) shredded cheddar cheese
1 sm. green pepper, cut into strips
2 tbsp. chopped pimento
Dash of pepper
1 c. cheese cracker crumbs

In a skillet, melt margerine. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, pepper and 1/2 cup of the crumbs. Pour into shallow casserole dish and top with remaining crumbs.


Bake for
35–40 min.  | 375˚