Confetti Potatoes - cooking recipe

Ingredients

1/2 c. chopped zucchini
1/2 c. celery, sliced
1 Tbsp. margarine
1 c. mushrooms, sliced
1/2 lb. Velveeta cheese spread, cubed
1/4 c. chopped bell pepper
4 hot potatoes, cooked

Preparation

Saute zucchini and celery in margarine until crisp-tender (2 minutes).
Add mushrooms and cook 1 minute.
Add cheese, stirring over low heat until melted.
Serve over potatoes and top with bell pepper.