Shelly's Recipe

VEGETABLE CASSEROLE

Category: Sides

1 (16 1/2 oz) can sweet peas, liquid reserved
1 (4 oz) can mushrooms, stems and pieces, liquid reserved
1 (4 oz) can pimentos, liquid reserved
2 large green bell peppers, diced
1/2 lb new potatoes, peeled and quartered
1 1/2 cups grated American cheese
2 tbsp butter and flour
1 tsp salt
Dash cayenne pepper

Cooke peppers and mushrooms in a skillet and cooked in pimento juice until tender. Cook potatoes until tender. Cut pimentos into small pieces.

Make a white sauce of butter, flour, salt and pepper with liquid from peas and mushrooms. Add 1 cup cheese and stir until melted. Mix all the ingredients into the cream sauce and pour into a greased 9x12 inch baking dish. Top with remaining cheese and bake at 350 for 30 minutes. Serves 8