1/2 cup chopped green onion (I did 1/2 small onion)
1 (16 ounce) package frozen hashbrown potatoes, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/3 cups milk
1 cup shredded Cheddar cheese
1 small green bell pepper, cut into thinstrips
1 dash pepper
1 cup crushed cheese flavored crackers,divided (we used Panko instead)
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Saute onion until tender. Stir in potatoes, soup, milk, cheese, bell pepper, black pepper, and 1/2 cup cracker crumbs. Transfer to a 2 quart casserole dish and top with remaining cracker crumbs.
- Bake in preheated oven for 35 to 40 minutes.