Title: Confetti Scalloped Potatoes
Categories: Blank
Yield: 6 Servings

1/2	c	Butter or margarine
1/2	c	Chopped onion
1	pk	Frozen hash brown potatoes, 16 oz.
1	cn	Condensed cream of mushroom soup, undiluted (10 3/4 oz)
1	cn	Milk (soupcan)
1	c	Shredded cheddar cheese (4 ounces)
1	sm	Green pepper, cut into strips
2	tb	Pimiento, chopped
		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 crumbs. Pour into a shallow caserole; top with remaining crumbs.

Bake at 375 for 35 to 45 minutes.

Source: Taste of Home magazine

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