1 can (10 oz) condensed crean of mushroom soup, undiluted
1 soup can milk
1 cup shredded cheddar cheese
1 small green pepper, cut in strips
2 tbsp chopped pimiento
1 cup cheese cracker crumbs, divided
In skillet, melt butter over medium heat. Saute onion till tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the cracker crumbs. Pour into shallow casserole; top with remaining crumbs. Bake 375 degrees for 35 to 40 minutes.
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