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.