Corn Vegetable Medley

Course : Vegetables
Serves: 4
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1 can campbells new golden corn soup
1/2 cup milk
2 cups broccoli flowerets
1 cup sliced carrots
1 cup cauliflower florets
1/2 cup shredded cheddar cheese -- (optional)

Preparation / Directions:

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).

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