Pepperoni Potatoes

This is a recipe from Taste of Home's Quick Cooking (now Simply Delicious) Magazine, edition Sept/Oct 2004, submitted by Brenda Schrag. I'm posting it so I can throw the scrap away and clean up my recipe collection!

• Ready In: 45 mins
• Serves: 12-15

Ingredients

• 3  tablespoons butter
• 3  tablespoons all-purpose flour
• 2  cups 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 (28 ounce) package  o'brien frozen potatoes, thawed
• 1⁄4 cup  chopped  sweet red pepper
• 1  cup frozen corn, thawed
• 1  cup  shredded mozzarella cheese
• 27  slices  pepperoni, quartered

Directions

1. In small saucepan, melt the butter over medium heat.
2. Stir in flour until smooth.
3. Gradually stir in milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Remove from the heat.
6. Stir in the seasonings.
7. In a greased 13-in. x9-in.x2-in. baking dish, layer the potatoes, red pepper and corn.
8. Top with the white sauce, cheese and pepperoni.
9. Bake, uncovered, at 375 for 25-30 minutes or until heated through.