1/4 c. butter
3/4 c. bell pepper, cut into lg. squares
1 clove garlic, minced or mashed
1/4 c. flour
2/3 c. milk
3/4 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. sugar
1/8 tsp. pepper
1/2 c. grated cheddar cheese
1 c. solid-pack tomatoes, drained
9 oz. pkg. frozen corn
1 lg. pkg. frozen whole onions
2 cans whole potatoes
1 can tomatoes and green chiles
1 c. grated cheddar cheese

Make a sauce by melting 1/4 cup butter in saucepan. Add 3/4 cup bell pepper cut into rather large squares. Add garlic. Cook gently until pepper is slightly sauteed.

Stir in 1/4 cup flour until it is well moistened with butter. Add milk, salt, basil, oregano, sugar, pepper. Heat and stir until the sauce starts to thicken again.

Turn into large casserole. Add corn, onions, potatoes, tomatoes, and green chiles. Top with 1 cup grated cheddar cheese. Bake uncovered about 1 hour at 350 degrees. Can be made ahead of time and put in oven at dinner time.