2 c. diced potatoes
3/4 c. chopped onion
1/4 c. butter
1/2 tsp. seasoned salt
1/2 tsp. dry mustard
2 c. milk
2 carrots, sliced
1/2 c. diced celery
1/4 c. flour
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
3/4 c. shredded Cheddar cheese
1 tbsp. parsley flakes
1 c. canned tomatoes

Combine potatoes, carrots, onion, and celery in 2 quart casserole. Cook in microwave oven covered full power 8 to 10 minutes or until tender.

In 4 cup glass measure, place butter and heat 45 to 60 seconds until melted. Stir in flour, add salt, pepper, mustard, Worcestershire sauce, and milk. Blend. Cook in microwave at level 8 for 3 to 5 minutes, or until smooth and thickened. Add cheese. Stir until smooth. Add sauce to vegetables. Stir in parsley flakes and tomatoes. Cook in microwave on full power for 1 1/2 to 2 minutes or until heated through.