1 (10 3/4 oz.) can cream of mushroom soup
2 c. Italian-style frozen vegetable combo
1/4 c. grated Parmesan cheese
Dash of pepper
4 hot baked potatoes
Tomato

CONVENTIONAL STOVE: In 1 1/2 quart saucepan, combine soup, vegetables, cheese and pepper. Over medium heat, simmer 5 minutes or until vegetables are done, stirring occasionally. Spoon over potatoes. Top with chopped tomato. Serve with additional Parmesan cheese if desired.

MICROWAVE OVEN: In 1 1/2 quart microwave safe casserole, combine soup, vegetables, cheese and pepper. Cover with lid; microwave on High 6 minutes or until veggies are done, stirring twice during heating. Spoon over potatoes. Top with chopped tomato. Serve with additional Parmesan cheese if desired.