Potato Cream Casserole - cooking recipe

Ingredients

1 1/2 to 2 lb. bag hash brown potatoes
1 large onion, coarsely chopped
1 small green pepper
1 can mushroom soup
12 oz. container sour cream
7 oz. Cheddar cheese, grated
2 Tbsp. margarine (tub)

Preparation

Combine all ingredients with frozen hash brown potatoes, using half of grated cheese.
Blend well, making sure potatoes remain frozen.