Ingredients
The following ingredients have 7 Servings
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/4 cups milk ((I used whole milk))
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped green peppers
- 4 cups peeled, cubed and cooked potatoes
- 1/4 cup chopped pimentos
- 1 cup bread crumbs
- 2 tablespoons melted butter
Instruction
- In a medium saucepan, melt the butter over low heat. Add the flour, salt and pepper, then use a whisk to blend it in. Gradually stir in the milk. Cook and whisk this mixture over medium-low heat until it is smooth and thickened, about 5 minutes. Remove from the heat.
- Add the cheese to the sauce pan and mix until smooth.
- In a lightly greased 1 1/2 quart casserole dish, add the cooked potatoes, green pepper and pimentos. Reserve a few for the top of the casserole if you'd like.
- Pour the cheese sauce over the top of the potatoes.
- In a small bowl, combine the bread crumbs and the melted butter. Mix well.
- Sprinkle the bread crumbs overtop the cheese covered potatoes. If you reserved a few of the green peppers and pimentos, add them to the very top of the casserole.
- Bake at 325 degrees for 40-45 minutes, or until the casserole is bubbly and heated through.