Yield: 6 servings
|1 can||Golden corn soup|
|2 cups||Broccoli flowerets|
|1 cup||Carrots, sliced|
|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.