Cottage Potatoes - cooking recipe

Ingredients

10 large potatoes, cooked and cooled (can leave skins on or off)
1 small can pimiento
1 large onion, sauteed in butter
1 slice bread, crumbled
1/2 lb. Velveeta cheese, cut in pieces
1 c. melted butter
3/4 c. milk
cornflake crumbs

Preparation

Mix the first 6 ingredients and put in a baking dish.
Just before baking, add milk and cornflakes.
Bake for 25 to 35 minutes at 350\u00b0, or until heated through.