Confetti Scalloped Potatoes

• 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.)

1. Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
2. In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
3. 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.
4. Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.

butter, yellow onion, condensed cream, potatoes, salt, pepper, milk, green bell pepper, cheddar cheese, pimiento, crumbled cheese crackers

Taken from www.food.com/recipe/confetti-scalloped-potatoes-241693 (may not work)