|1 can||Campbell's NEW Golden Corn Soup|
|2 cups||Broccoli flowerets|
|1 cup||Sliced carrots|
|½ cup||Shredded Cheddar cheese (optional)|
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. Makes 6 servings. If desired substitute with 1 bag (16 ounce) frozen broccoli, carrots and cauliflower for fresh vegetables.
(You would reduce cooking time 15 minutes).
Submitted By BARRY WEINSTEIN On 03-25-95
Random recipe of the day