Shelly's Recipe

IRISH POTATO CASSEROLE II

Category: Potatoes

8-10 red potatoes, diced
1/2 onion
2 stalks celery
1/2 green pepper
1/2 cup butter
1 can cream of chicken soup
1/2 cup milk
1/2 lbs shredded cheddar cheese
1/2 small jar diced pimento

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 sauté 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.