- 2 1/2 cups sliced peeled potatoes
- 1 1/2 cups thinly sliced carrots
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon pepper
- 2/3 cup milk
- 1 (10.75 ounce) can cream of celery soup, undiluted
- 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 degrees F, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.