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Categories:Viewed: 16 - Published at: 8 years ago
Ingredients
- 1 (10 3/4 oz.) can condensed golden corn soup
- 1/2 c. milk
- 2 c. broccoli flowerets
- 2 medium carrots, sliced (about 1 c.)
- 1 c. cauliflowerets
- 1/2 c. shredded Cheddar cheese (optional)
Method
- In a 2-quart saucepan over medium heat, heat soup and milk to boiling, stirring occasionally.
- Stir in broccoli, carrots and cauliflowerets.
- Return to boiling.
- Reduce heat to low, cover and cook 20 minutes or until vegetables are tender, stirring occasionally.
- Stir in cheese; heat until melted.
