1/2 cup milk
2 cups broccoli flowerets
1 cup sliced carrots
1 cup cauliflowerets
1/2 cup shredded cheddar cheese (optional)
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.
Note:
If desired, substitute 1 bag (16 ounces) frozen broccoli, carrots and cauliflower for fresh vegetables. Reduce cooking time to 10 to 15 minutes or until vegetables are tender. If you can't find the Campbell's Golden Corn Soup...try substituting a can of creamed corn but use less milk.