10 potatoes (boiled with skins and peeled; cooled and diced)
Sm. jar pimientos
1 med. size onion
1/2 green pepper
1/2 lb. Velveeta chateau processed cheese, cubed
1 tbsp. dried parsley
2 tbsp. flour
1 tsp. salt
1/4 lb. butter, melted
1/4 c. milk

In large bowl, add ingredients as listed, leaving flour until last and sprinkling over top. Gently stir in. Cover and put in refrigerator until next day. When ready to serve (an hour before meal) put in oven ware casserole bake for 1 hour (uncovered) at 375 degrees.

Note: always best when done a day ahead.