• 6 medium potatoes, peeled and sliced
• 1/4 c. diced onions
• 1/4 c. diced red peppers (optional)
• 1/4 c. butter
• 1 tsp. dry mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. milk
• 1/4 lb. Velveeta® or similar processed cheese

Preparation -
Arrange potatoes in buttered 2 quart casserole dish; set aside. Saute onions and red peppers in butter until barely tender. Add remaining ingredients; heat until cheese melts, stirring constantly. Pour over potatoes. Bake at 350º for 45 to 55 minutes or until sauce is bubbly and potatoes are tender.