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1 can Soup, Corn
½ cup Milk
2 cup Broccoli
1 cup Carrots, Sliced
1 cup Cauliflower
½ 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.
½ cup Milk
2 cup Broccoli
1 cup Carrots, Sliced
1 cup Cauliflower
½ 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.
