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Creamy Potato Casserole

Yield 6 servings


  • 4 medium potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1 cup chopped onion
  • 1/2 cup chopped pimiento
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cups (8 ounces) shredded process American cheese
  • 1/2 cup cracker crumbs
  • 2 teaspoons butter or margarine

How to Make It

  1. Combine potatoes and 1 teaspoon salt in a medium saucepan; add water to cover. Cook over medium heat 15 to 20 minutes or until tender; drain.

  2. Combine cooked potatoes, onion, and pimiento; stir gently. Spoon into a greased 1 1/3-quart casserole.

  3. Melt 1/4 cup butter in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper, 1/8 teaspoon salt, and cheese; cook, stirring constantly, until cheese is melted.

  4. Pour cheese sauce over potatoes; sprinkle with cracker crumbs, and dot with 2 teaspoons butter. Bake at 350° for 30 minutes or until lightly browned.

Oxmoor House Homestyle Recipes