1 can Soup, Corn
cup Milk
2 cup Broccoli
1 cup Carrots, Sliced
1 cup Cauliflower
cup Cheddar Cheese, Shredded

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. Use frozen vegetables if preferred and reduce cooking time by half.