Ingredients
- 1 cauliflowerets
- 2 c broccoli flowerets
- 1 c carrots
- 1/2 c milk
- 1/2 c chedder cheese
- 1 package golden corn soup
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.
