12 large potatoes, peeled and diced
8 ounces lite process cheese, cubed
1 large onion, finely chopped
1 large red bell pepper, diced
1 jar (2 ounces) diced pimientos, drained
1 slice bread, torn
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup lite butter, melted
1-1/2 cups crushed cornflakes
Place potatoes in large saucepan and cover with water. Bring to boil; reduce heat to medium. cover and cook 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, red bell pepper, pimientos, bread, 2 tablespoons parsley and salt. In a greased shallow 4 quart baking dish, layer a third of the potatoes an a third of cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. Cover and bake 350 degrees for 45 minutes. Uncover; bake 10 to 15 minutes longer until bubbly and top is golden. Sprinkle with remaining parsley.
Not a NESTLÉ®-tested recipe.