3 med. sized potatoes, pared
3 med. carrots, pared
1/4 c. butter
1 med. onion, chopped
1/4 c. green pepper, chopped
3 tbsp. finely chopped pimientos
1 tsp. salt
1/4 tsp. pepper
1/2 c. shredded sharp cheddar cheese
2 tbsp. fine dry bread crumbs
1 tbsp. melted butter

Cut potatoes into 1-inch cubes. Slice the carrots, cover with boiling water and simmer until both vegetables are tender. Do not overcook. Drain.

Melt butter in saucepan; add onion and green pepper. Saute until onion is tender; blend in the flour and add the milk. Stir and cook until thickened.

Remove from heat; add the pimientos and season with salt and pepper. Stir in the cheese until blended in. Turn cooked potatoes and carrots into buttered 1 1/2-quart casserole. Pour sauce over and stir lightly.

Mix bread crumbs with butter; sprinkle over the casserole. Bake at 350 degrees for 30 minutes. Yield: 4 servings. (For 8 servings, double ingredients but use only 3 1/2 cups milk.)