Ingredients

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

Preparation

  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. 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.