Instructions: Boil potatoes until tender; drain, and place in a casserole large enough to hold them below the rim. Finely chop onion, celery and bell pepper. In a skillet, melt butter and saute vegetables until onion is transparent. Transfer to a medium pot and add soup and milk; bring to a boil, stirring occasionally.

Add cheese and heat, stirring just until cheese is melted. Stir in diced pimento. Pour sauce over diced potatoes. Bake immediately at 350 F for 20-25 minutes, or prepare ahead and bake chilled casserole for 40-45 minutes.

Note: We tried it with cream of chicken with mushrooms soup once and that turned out great, so thats what we now use. A friend tried it with cream of chicken with herbs soup and that is her favorite-theres room to experiment here!

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