Potato Casserole

Potato Casserole 7 heaping cups frozen shredded hashbrowns, thawed 1 medium onion, chopped 1 rib celery, chopped 1 2 oz. jar diced pimentos, drained 3 T. unsalted butter 3 T. flour 2 C. chicken broth 1/2 C. milk (might need a bit more to thin out) 2 C. shredded cheddar cheese 1/2 tsp. dried dill 1/4 tsp. salt 1/2 tsp. pepper 1/2 tsp. paprika 1/4 tsp. mustard powder 1 C. crushed potato chips In a large pot, melt the butter over med. high heat. Add in the onions and celery. Cook for 4-5 minutes and add in the flour, cook for a few seconds, stirring. Pour in the broth and the milk and whisk. This will thicken in just a few minutes (if you need to thin it some ad a little more milk). Remove from heat and add in the seasonings and 1 1/2 C. of the cheese. Stir well and fold in the hashbrowns and pimentos. Pour into a lightly greased casserole dish and bake at 425 degrees for 20 minutes. Remove and top with remaining cheese and crushed chips. Return to the over for 5-7 minutes. Let rest for 5 minutes before serving.