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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe I have made for years. I am not sure where I got the recipe but it is one I have made over and over and over and nobody tires of it. Enjoy Ingredients:
10 red potatoes diced |
1/2 white onion |
2 stalks celery |
1/2 green pepper |
1/2 cup butter |
1 can cream of chicken soup |
1/2 cup milk |
1/2 pound shredded cheddar cheese |
1/2 small jar diced pimento |
Directions:
1. Boil potatoes until tender then drain and place in casserole large enough to hold them below rim.
2. Finely chop onion, celery and bell pepper.
3. In a skillet melt butter and sauté vegetables until onion is transparent.
4. Transfer to a medium pot then add soup and milk and bring to a boil stirring occasionally.
5. Add cheese and heat stirring just until cheese is melted then stir in diced pimento.
6. Pour sauce over diced potatoes then bake immediately at 350 for 25 minutes.
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