Prep: 15 minutes. Cook: 20 minutes. Serves 4 to 5.

4 med. baking potatoes, peeled and thinly sliced
1 bunch broccoli, trimmed and cut into 1 inch pieces (about 4 c.)
1 med. onion, chopped
3 lg. carrots, peeled and thinly sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. dry white wine
1/4 tsp. garlic salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese (4 oz.)

1. In a shallow oval 2 1/2 quart microwave safe casserole, layer ingredients as follows: potatoes, broccoli, onion and carrots. Cover with microwave safe plastic wrap. In microwave oven, cook on high 10 minutes.

2. In a medium bowl, mix together undiluted soup, wine, garlic salt, pepper and 1/2 cup cheese. Spoon over vegetables, spreading evenly. Cover with plastic wrap. Cook on high 4 minutes. Uncover and cook on high 3 to 4 minutes, or until potatoes are tender. Sprinkle with remaining 1/2 cup cheese and cook on high 1 minute, or until cheese is melted.