Hash Brown Potato Casserole

• 1 (24-ounce) package frozen hash brown potatoes with onions and peppers, thawed
• 1 (10 3/4-ounce) can cream of mushrooms soup, undiluted
• 1 ( 2-ounce) jar diced pimiento, drained
• 2/3 cup milk
• 1/2 cup low-fat sour cream
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• Vegetable cooking spray
• 1/2 cup soft whole wheat breadcrumbs, toasted

1. 1) Combine first 7 ingredients in a medium bowl, stirring well. Spoon potato mixture into and 8-inch square baking dish coated with cooking.
2. 2) Sprinkle breadcrumbs over top of potato mixture; bake at 350 degrees for 45 to 50 minutes or until bubbly. If desired, sprinkle top of casserole with chopped sweet red pepper and green onions after baking.

potatoes, cream of mushrooms soup, pimiento, milk, lowfat sour cream, salt, garlic, vegetable cooking spray, whole wheat breadcrumbs

Taken from www.epicurious.com/recipes/member/views/hash-brown-potato-casserole-52432311 (may not work)