Scalloped French Fried Potatoes

by Sarah Landes

1/2 c. margarine
3/4 c. chopped green pepper
3/4 c. chopped celery
1/2 c. flour
1/8 tsp. black pepper
1/3 c. chopped pimentos
3/4 c. shredded carrots
3- 9 oz. pkgs. frozen trench fried potatoes
3/4 lb. American cheese shredded or cheddar
1 1/2 tsp. salt
4 c. milk

Heat oven 375°. Melt margarine in large skillet. Add peppers and celery. Cook until tender. Blend in flour, salt and pepper, gradually; add milk cook until thickened. Fold in pimentos, carrots and potatoes and 1/2 of cheese, pour in greased casserole (3 quart size). Bake 30 minutes at 375°. Sprinkle with remaining cheese and bake 5 minutes longer. Serves 12.