Ingredients
3 tablespoons butter2 tablespoons all-purpose flour2 cups whole milk1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon dried parsley flakes1/4 teaspoon dried basil1/8 teaspoon pepper1 package (28 ounces) frozen O’Brien potatoes, thawed1/4 cup chopped sweet red pepper1 cup frozen corn, thawed1 cup shredded part-skim mozzarella cheese1-1/2 ounces sliced pepperoni (about 25 slices), quartered
Preparation
In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in seasonings.
In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
