Golden Potato Medley - cooking recipe

Ingredients

3 medium potatoes, pared
3 medium carrots, pared
1/4 c. butter or margarine
1 medium onion, chopped
1/4 c. green pepper, chopped
3 Tbsp. all-purpose flour
2 c. milk
3 Tbsp. finely chopped pimentos
1 tsp. salt
1/4 tsp. white pepper
1/2 c. shredded sharp Cheddar cheese
2 Tbsp. fine dry bread crumbs
1 Tbsp. melted butter

Preparation

Cut
potatoes
into 1-inch cubes; slice carrots.
Cover with boiling
water
and
simmer
until
both
vegetables are tender, 15 minutes; drain.
Melt butter in saucepan; add onion and
green pepper.
Saute until onion is tender; blend in the flour
and add the
milk.
Stir
and
cook
until
thickened. Remove from heat; add
the
pimentos and season with salt and pepper.
Stir in cheese
until blended in.
Turn cooked potatoes and carrots
into buttered
1 1/2 quart casserole.
Pour sauce over and
stir lightly.
Mix
bread crumbs with butter; sprinkle over casserole. Bake at 350\u00b0 for 30 minutes if baked immediately.
Or, cover and refrigerate until later, then bake for 45 to
50
minutes.
Makes 4 servings.
Double ingredients for 8 servings, but use only 3 1/2 cups of milk.