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.

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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