Ingredients
2-1/2 cups sliced peeled potatoes1-1/2 cups thinly sliced carrots1/2 cup chopped green pepper1/4 cup chopped onion3/4 cup shredded cheddar cheese, divided1/2 teaspoon salt1/2 teaspoon ground mustard1/8 teaspoon pepper2/3 cup milk1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
Preparation
In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.
