5 lbs. potatoes, cook whole, cool, cut into cubes
10 oz. Velveeta cheese
1 can cream of mushroom soup
1/2 pt. sour cream
1 can pimientos, for color
1/2 c. peppers, chopped
1/2 c. onion, chopped

Add pimientos, peppers, onions to potatoes. Place in greased casserole. Melt cheese, add soup, stir in sour cream. Pour over potatoes. Bake at 350 degrees for 1 hour.