Potato-Vegetable Casserole
| Yield: | 4 Servings |
| Categories: |
| 8 | oz | Muenster cheese, shredded |
| 1 1/2 | c | Plain low-fat yogurt |
| 2 | ts | Dijon style mustard |
| 1/8 | ts | Black pepper |
| 12 | oz | Peeled, boiled potatoes, thinly sliced |
| 2 | c | Each: cooked cauliflower and thinly sliced carrots |
| 1/2 | c | Chopped scallions or green onion |
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