Corn vegetable medley

Yield: 6 servings

Measure Ingredient
1 can Golden corn soup
½ cup Milk
2 cups Broccoli flowerets
1 cup Carrots, sliced
1 cup Cauliflowerets
½ cup Chedder 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.

In desired, substitute 1 16oz bag frozen vegetables for fresh. Reduce cooking time to 15 minutes.

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