Cheese tater topper

Yield: 1 servings

Measure Ingredient
1 cup Skim Milk
1 tablespoon Cornstarch
½ teaspoon Dry Mustard
⅛ teaspoon Pepper
¾ cup Shredded American Cheese
10 eaches Ounces Pkg frozen mixed vegetables*
\N medium Baking Potatoes ++ baked **
\N \N * cooked and drained

** (6-8 oz each), baked ** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425 deg F oven for 40-60 minutes or till done. (or, prick skin of potatoes; place in microwave oven. Cook on 100% power [high] for 14-17 minutes or till done, rearranging once.

Let stand for 5 minutes to finish cooking.) In a small saucepan stir together the milk, cornstarch, mustard, and pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in mixed vegetables and heat through. Serve warm over baked potatoes.

Per serving: 255 calories, 10 g protein, 39 g carbohydrates, 7 g fat, 22 mg cholesterol, 353 mg sodium, 748 mg potassium. Source: Better Homes and Gardens Shared by: Marjorie Scofield Submitted By SHARON STEVENS On 02-03-95

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