(From the book Kiss The Cook Who Microwaves:
One Dish Meals by Mary Mouzar and Joanne Uhlman)
(Crispy buttered crumbs and shredded golden cheddar cheese top a veggie mixture of peas, carrots, cauliflower and potatoes in a cream sauce)
1 cup diced carrots
2 1/2 cups pared, cubed potatoes (about 3 or 4 medium)
2 cups cauliflower florets
1 cup frozen peas
1/4 cup water
10 oz can condensed cream of chicken soup (or use the easy homemade recipe on page 145 if you have the cookbook mentioned above)
1 cup shredded cheddar cheese
1 cup bread crumb topping (saute some bread crumbs in butter until golden or use the recipe for Crispy Crumb Topping on page 149 of the cookbook mentioned above)
Method: In a 2-quart (6"x10") microwave-safe baking dish, arrange carrots in corners, potatoes along edges, cauliflower and peas in centre. Add water. (see illustration below)
Cover and cook at 100 % power 10 minutes (no need to uncover during cooking time), or until vegetables are tender.
Add soup to vegetables and mix.
Cover and heat at 50% power 4 minutes or until hot.
Sprinkle with cheese and crumb topping.
Makes: 4 or 5 servings
After the cooking is done, and while hot, sprinkle with cheese and crumb topping.