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Ingredients
  • 12 large potatoes, peeled and diced
  • 8 ounces Velveeta, cubed
  • 1 large onion, finely chopped
  • 1 large green pepper, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 slice bread, torn into crumbs
  • 3 tablespoons minced fresh parsley, divided
  • ½ teaspoon salt
  • ½ cup 2% milk
  • ½ cup butter, melted
  • 1-½ cups cornflakes, crushed
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