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Creamy Potato and Vegetable Casserole

1 medium russet or white or yellow-flesh potato or 4 small red potatoes
1 cup broccoli florets
1 can (14 oz.) diced tomatoes and chilies
1 can (10-3/4 oz.) cream of celery soup
1/2 cup milk
1-1/2 tsp. Cajun seasoning
3/4 cup shredded cheddar cheese

Cut potatoes into 1/2-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 microwave-safe plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Let sit for 2 minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam. Makes 4 servings.

 


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