Cheesy Tater Topper

Course : Vegetables
Serves: 4
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1 cup skim milk -- at room temperature
1 Tablespoon cornstarch
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1/8 Teaspoon black pepper
3/4 cup fat-free mozzarella cheese -- shredded
10 Ounces frozen mixed vegetables
4 medium potatoes baked and cut into quarters

Preparation / Directions:

In a small saucepan, combine milk, cornstarch, mustard, salt, and black pepper. Cook and stir until thickened and bubbly. Add cheese, stirring until melted. Stir in vegetables and heat through.

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