Cheesy tater topper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Skim milk -- at room |
| Temperature | ||
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| ¾ | cup | Fat-free mozzarella cheese |
| Shredded | ||
| 10 | ounces | Frozen mixed vegetables |
| 4 | mediums | Potatoes |
| Baked and cut into quarters | ||
Directions
In a small saucepan, combine milk, cornstarch, mustard, salt, and black pepper. Cook and stir until thickened and bubbly. Add cheese, stirring until melted. Stir in vegetables and heat through.
Recipe By : Better Homes And Gardens New Dieter's Cook Book File