Cut potatoes in 1 inch cubes; slice the carrots; cover with boiling water and simmer until vegetables are tender; 15 minutes. Drain.
Melt butter in saucepan; add onion and green pepper. Saute till onion is tender; blend in the flour and add the milk; stir till thickened.
Remove from heat; add the pimientos and season with salt and pepper. Stir in the cheese until blended in.
Turn cooked potatoes and carrots into buttered 1 1/2 quart casserole. Pour sauce over and stir lightly.
Mix bread crumbs with butter and sprinkle atop casserole.
Bake at 350 degrees for 30 minutes. Or cover and refrigerate until later, then bake for 45 to 50 minutes.
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