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6 med. potatoes, peeled and quartered
1 16-oz can tomatoes
1 small onion, thinly sliced
1/4 c green pepper
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1/4 tsp granulated garlic
1 tbsp butter or margarine
1/2 c buttered cracker crumbs
Cook potatoes in boiling salted water until tender. Drain. Drain tomatoes, reserving juice. Combine tomatoes, juice, potatoes, onion, green pepper and seasonings in large bowl. Spoon into a greased 2 qt casserole. Top with cheese sauce. Sprinkle top with cracker crumbs and butter. Cover and bake at 350 degrees for 25 minutes. Remove cover. Bake for 5 minutes more.
Cheese Sauce:
2 tbsp butter or margarine
2 tbsp flour
1/2 c shredded cheddar cheese
1/2 c milk
2 tbsp mayonnaise
1/2 tsp salt
Melt butter in pan; blend in flour and cook over low heat, stirring constantly, until thickened. Add cheese; cook, stirring until melted. Add remaining ingredients. Remove from heat.
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