Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables
3 large potoes, peeled and cubed
1 medium onion — chopped
3 tablespoons chopped green bell pepper
1/4 cup butter — melted
2 1/2 tablespoons flour
2 cups milk
1/3 cup Cheddar cheese — shredded
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pimiento — chopped
cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside.
Sauté onion and green pepper in butter until tender; add flour, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt, and pepper; stir until cheese melts.
Stir in potatoes and pimiento. Spoon mixture into a lightly greased 1 1/2 quart casserole. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Per Serving (excluding unknown items): 164 Calories; 13g Fat (68.0% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 336mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.
NOTES: Southern Living