1/2 c  Butter or margarine

    1/2 c  Chopped onion

      1 pk (16-oz.) frozen hash brown

           Potatoes
      1 cn (10-3/4 oz.) concensed cream

           Of Mushroom soup, undiluted
      1    Soup can of milk

      1 c  (4 oz.) shredded cheddar

           Cheese
      1 sm Green pepper, cut into

           Strips
      2 tb 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 pepper, pimiento, pepper and
  1/2 cup of the tops with remaining crumbs.  Bake at 375-degree for 35-40

  minutes.
  Yield: 6-8 servings.
  SOURCE: "Taste of Home" (Premiere Edition)