Creamy Potato and Vegetable Casserole

Name: Creamy Potato and Vegetable Casserole
Prep time: 5 min
Cook time: 20 min
Ingredients: 2 Medium Alsum russet potatoes (white, or yellow-flesh potatoes can be substituted); 1 Cup Broccoli florets; 1 Can 14 ounces diced tomatoes and chilies; 1 Can 10 ¾ ounces cream of celery soup; ½ Cup Milk; 1 ½ Teaspoons Cajun seasoning; ¾ Cup Shredded Cheddar cheese

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Creamy Potato and Vegetable Casserole

Potatoes USA

This satisfying side dish of russet potatoes, broccoli florets and diced tomatoes adds excitement to simply cooked meat or seafood.

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Prep Time 5

Cook Time 20

Course 30 Minutes or Less, Main Course

Servings

Ingredients

2 Medium Alsum russet potatoes white, or yellow-flesh potatoes can be substituted
1 Cup Broccoli florets
1 Can 14 ounces diced tomatoes and chilies
1 Can 10 ¾ ounces cream of celery soup
½ Cup Milk
1 ½ Teaspoons Cajun seasoning
¾ Cup Shredded Cheddar cheese

Instructions

Cut potatoes into ½-inch cubes. Place potatoes and broccoli in microwave-safe dish. In bowl, stir together tomatoes, soup, milk and Cajun seasoning. Pour over potatoes and broccoli. Sprinkle with cheese. Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.