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Ingredients
- 1 can condensed cream of mushroom soup
- 1 (16 oz.) pkg. frozen mixed vegetables or broccoli, asparagus, carrots and cauliflower
Method
- Heat soup to boiling in a 2-quart saucepan.
- Stir in vegetables.
- Return to boiling.
- Reduce heat.
- Cover and cook until vegetables are tender.
- Stir occasionally.