2 c. peeled, cubed potatoes
1/2 c. finely chopped celery
1/2 c. chopped onion
1/3 c. water
1/4 c. butter
1/4 c. flour
1 tsp. seasoned salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 c. milk

Place potatoes, celery, onion and water in 2 quart casserole. Cover and microwave 10-12 minutes or until vegetables are tender. Stir halfway through.

Melt butter in 1 quart measuring cup. Stir in flour, salt, mustard, pepper and milk. Cook 4-5 minutes or until thickened. Stir several times to keep from becoming lumpy. Add sauce to vegetables and cook another 1 1/2-2 minutes. For a variation, you can also add clams at the last and have a good clam chowder.