Corn Pancakes
INGREDIENTS:
1/2 c Butter or margarine -(4 ounces)
1/2 c Chopped onion 1 sm Green pepper, cut into
1 pk Frozen hash brown potatoes, -strips
-16 oz. 2 tb Pimiento, chopped
1 cn Condensed cream of mushroom Dash pepper
-soup, undiluted (10 3/4 oz) 1 c Cheese cracker crumbs,
1 cn Milk (soupcan) -divided
1 c Shredded cheddar cheese
1/2 c Butter or margarine -(4 ounces)
1/2 c Chopped onion 1 sm Green pepper, cut into
1 pk Frozen hash brown potatoes, -strips
-16 oz. 2 tb Pimiento, chopped
1 cn Condensed cream of mushroom Dash pepper
-soup, undiluted (10 3/4 oz) 1 c Cheese cracker crumbs,
1 cn Milk (soupcan) -divided
1 c Shredded cheddar cheese
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the crumbs. Pour into a shallow caserole; top with remaining crumbs.
Bake at 375 for 35 to 45 minutes.
Bake at 375 for 35 to 45 minutes.