Microwave Creamy Potato and Vegetable Casserole

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

1. Cut potatoes into 1/2-inch cubes. Place potatoes and broccoli in
microwave-safe dish.
2. 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.
3. 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