1/2 c. butter
1/2 c. chopped green pepper
1/2 c. chopped celery
1/4 c. flour
1 tsp. salt (optional)
Pepper to taste
2 c. milk
1 can mushroom soup (I used Pretikin brand to lower fat grams)
1/4 c. chopped pimento
1/2 c. coarsely shredded carrots
1/2 lb. American cheese, shredded (I use the lower fat brand)
2 (9 oz.) pkg. frozen fried potatoes

Heat oven to 400 degrees. Melt butter, add green pepper, celery and cook until tender. Blend in flour, salt, pepper, and add milk, mushroom soup and stir until thickened. Add pimento, carrots and half of cheese. Place potatoes in large casserole and cover with sauce. Bake for 25 minutes. Then sprinkle with remaining cheese and bake 5 more minutes. Serves 6-8.