4 med. potatoes
1 bunch fresh broccoli, cut into small pieces
1 sm. onion, sliced
2 tbsp. water
1 1/2 c. skim milk
1 tbsp. corn starch
1/4 tsp. salt
1/2 c. (2 oz.) shredded Cheddar cheese
2 to 4 drops hot pepper sauce

Peel potatoes and cut into 1-inch pieces. Combine potatoes, broccoli, onion, and water in 2-quart microwave-safe casserole. Cover with casserole lid.

Microwave (high) 14 to 16 minutes or until vegetables are just about tender, stirring twice. Set aside. Combine milk, corn starch and salt in 2-cup microwave-safe measure. Stir until smooth.

Microwave (high), uncovered, 3 to 4 minutes or until mixture boils and thickens, stirring once or twice. Stir in cheese and pepper sauce. Pour sauce over vegetables; mix to coat.

Microwave (high), uncovered, 2 to 3 minutes or until heated through.