Ingredients:
- 4 cups diced potato
- 1/4 cup chopped onion
- 1 teaspoon salt
- 2 tablespoons chopped pimiento, drained
- 4 tablespoons butter, melted, divided
- 3 tablespoons flour
- 2 cups milk
- 8 ounces shredded American process cheese
- salt and pepper, to taste
- 1/2 cup soft breadcrumbs
Preparation:
Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento . Combine 3 tablespoons of butter with 3 tablespoons flour in a saucepan over low heat, stirring until smooth and bubbly. Gradually add milk, then stir in cheese. Continue cooking and stirring until thickened and smooth. Taste and add salt and pepper, if needed. Pour cheese sauce over potato mixture; spoon into a 2-quart baking dish. Toss bread crumbs with remaining 1 tablespoon butter; sprinkle over casserole. Bake at 350° for 20 to 30 minutes.Makes 6 servings.
Related Recipes
Lyonnaise Potatoes
Cheddar Cheese Mashed Potatoes
Potato Croquettes with Ham
Mashed Potato Pie
Fluffy Mashed Potatoes
Cream Cheese Mashed Potatoes
Ham and Potato Casserole
Ham and Potato Skillet
Ham and Potato Hash
Mashed Potato Salad
Chunky Potato and Ham Soup
Scalloped Potatoes with Ham
Creamy Scalloped Potatoes with Ham
French Fries
Oven Fried Potatoes II
Potato Chips
Country Fries
Breakfast Potatoes
Crispy Potato Skins
Potato Croquettes or Pancakes
Potato Recipes
Baked & Roasted Potatoes
Hash Browns
Potato Casseroles
Potato Salads
Scalloped Potatoes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
