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Corn Vegetable Medley Recipe
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1 cn Golden corn soup 1/2 c Milk 2 c Broccoli flowerets 1 c Carrots, sliced 1 c Cauliflowerets 1/2 c 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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