Confetti Scalloped Potatoes - cooking recipe

Ingredients

1/2 cup butter
1/2 cup chopped yellow onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
16 -20 ounces chunk-style frozen hash brown potatoes, thawed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 1/4 cups milk
1 small green bell pepper, cut into thin strips
1 cup sharp cheddar cheese, grated
2 tablespoons chopped pimiento (drained)
1 1/4 cups crumbled cheese crackers, divided (i.e., cheese-its, cheese nips, etc.)

Preparation

Preheat oven to 375 degrees F. Grease an 11x7\" or 9x13\" pan and set aside.
In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.