Preparation:
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. Makes 6 servings.
If desired substitute with 1 bag (16 ounce) frozen broccoli, carrots and cauliflower for fresh vegetables. (You would reduce cooking time 15 minutes). |
