Cheesed Potatoes Jan Peterson

2 cups cooked potatoes diced 1/2 cup pimento (chopped)

1 cup milk Salt and Pepper to taste

2 tsp. cornstarch 1 cup grated cheese

1/2 cup bread crumbs 2 tsp. parsley (minced)

1 tsp. mustard 1 tsp. instant onion

Mix cornstarch with milk and cook until thick over low heat. Add mustard, salt and pepper, parsley, onion and grated cheese. Blend well. Line bottom of casserole with diced potatoes, sprinkle with some of the chopped pimento, pour half the cheese mixture over top. Cover with buttered bread crumbs. Bake in 375 degrees oven 30-35 minutes or until crumbs are brown. Serves 5-6.