3/4 lb. mild cheese chunks
1 (13 oz.) can evaporated milk
2 tbsp. butter
1 sm. onion, grated
1 tsp. salt
1/4 tsp. dry mustard
Dash of pepper
Dash of hot pepper sauce
1 egg
4 c. cubed potatoes, cooked
1 jar pimiento, cut in strips

In a medium saucepan, combine the cheese, milk, butter, onion, salt, mustard, pepper and pepper sauce. Stir over medium heat until the cheese melts. Remove from heat and briskly stir in the egg. Combine the potatoes and pimiento in a greased 1 1/2 quart casserole. Pour the sauce over the potatoes. Bake at 350 degrees for 25 minutes or until bubbly. Garnish with pimiento.