Creamy Potato and Vegetable Casserole

United States Potato Board
  • Yield: 4 to 6 servings


1medium russet or Yukon Gold potato or 4 red potatoes
1cup broccoli florets
3/4cup shredded Cheddar cheese
1 (10 3/4-ounc) can cream of celery soup
1 1/2teaspoons Cajun seasoning
1/2cup milk
1 (1-ounc) can mild diced tomatoes in chiles


  1. Cut potatoes into uniform 1/2-inch cubes. Place in microwave safe dish with broccoli florets.
  2.  In a bowl, combine cream of celery soup, milk, Cajun seasoning and diced tomatoes and chiles. Stir until combined and pour over potatoes and broccoli.  Top with Cheddar cheese.
  3. Cover with lid or plastic wrap and place in microwave.  Microwave on HIGH for 20 minutes* or until potatoes are done. Let sit 2 minutes.  Use oven mitts to carefully remove from microwave and serve. CAUTION:  Due to steam build-up, use oven mitts or tongs to remove plastic wrap from dish.

* Cooking times may vary depending on your particular microwave.

Recipe courtesy of the United States Potato Board