A great dish for summertime gatherings!

Cottage Potatoes Casserole

Ingredients

12 large potatoes, peeled and diced
8 ounces Velveeta cheese, cubed
1 large onion, finely chopped
1 large green pepper, chopped
1 — 2 ounce jar diced pimientos, drained
1 slice bread, torn
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, melted
1-1/2 cups cornflakes, crushed

Directions

~Place the potatoes in a Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain.

~In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley, and salt.

~In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs.

~Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer (or until bubbly and top is golden). Sprinkle with remaining parsley.

~Makes 14 servings.