1 package (5 1/4 ounces) au gratin julienne potatoes
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 ounces) mexicorn undrained
1 pound Velveeta cheese, diced
2 cups skim milk
Minced fresh parsley
In a 3-quart saucepan, combine potatoes package, tomatoes and water; bring to a boil. Reduce heat and simmer until potatoes are tender. 15 to 20 minutes. Add remaining ingredients; heat until cheese is melted. Garnish with parsley.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment