Pepperoni Potatoes

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 package (28 ounces) frozen O'Brien potatoes, thawed
• 1/4 cup chopped sweet red pepper
• 1 cup frozen corn, thawed
• 1 cup shredded part-skim mozzarella cheese
• 1-1/2 ounces sliced pepperoni (about 25 slices), quartered

1. 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.
2. In a greased 13x9-in. baking dish, layer the potatoes, red pepper and corn. Top with the sauce, cheese and pepperoni. Bake, uncovered, at 375u0b0 for 25-30 minutes or until heated through.

butter, flour, milk, salt, thyme, parsley flakes, dried basil, pepper, frozen obrien potatoes, sweet red pepper, frozen corn, mozzarella cheese, pepperoni

Taken from www.tasteofhome.com/recipes/pepperoni-potatoes/ (may not work)