Instructions: Cut potatoes into 1-inch cubes; slice the carrots; cover with boiling water and simmer until vegetables are tender, 15 minutes. Drain. Melt butter in saucepan; add onion and bell pepper. Saute until onion is tender; blend in the flour and add the milk, stir and cook until thickened. Remove from heat; add the pimientos and season with salt and pepper. Stir in the cheese until blended in. Turn cooked potatoes and carrots into buttered 1 1/2-qt. casserole. Pour sauce over and stir lightly. Mix bread crumbs with butter; sprinkle over the casserole. Bake at 350 degrees for 30 minutes if baked immediately. Or, cover and refrigerate until later, then bake for 45 - 50 minutes.

Serves 4. For 2 servings half the ingredients. For 8 servings double the ingredients but only use 3 1/2 cups milk.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.