Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Onion, chopped |
| 1 tablespoon | Margarine or butter |
| 1 cup | Frozen whole kernel corn |
| ½ cup | Chopped broccoli |
| ¼ cup | Carrot, shredded |
| ¼ cup | Water |
| 10¾ ounce | Condensed cream of potato |
| \N \N | Soup |
| 1 cup | Milk |
| ¼ cup | Cheddar cheese, shredded |
| 1 ounce | Provolone cheese, cut up |
| \N dash | Pepper |
In a med. saucepan cook onion in hot margarine or butter until tender, but not brown. Add corn, broccoli, carrot, and water. Bring to boiling; reduce heat, cover and simmer 10 minutes or until vegetables are tender. Stir in soup, milk, cheeses, and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated through.
Recipe from: Better Homes and Gardens Submitted By KRISTIN TREMAYNE On 02-04-95