Cheesy tater topper

Yield: 4 Servings

Measure Ingredient
1 cup Skim milk -- at room
\N \N Temperature
1 tablespoon Cornstarch
½ teaspoon Dry mustard
½ teaspoon Salt
⅛ teaspoon Black pepper
¾ cup Fat-free mozzarella cheese
\N \N Shredded
10 ounces Frozen mixed vegetables
4 mediums Potatoes
\N \N Baked and cut into quarters

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

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