Corn Vegetable Medley

1 cn Golden corn soup

1/2 c Milk

2 c Broccoli flowerets

1 c Carrots, sliced

1 c Cauliflowerets

1/2 c Chedder cheese, shredded

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. In desired, substitute 1 16oz bag frozen vegetables for fresh. Reduce cooking time to 15 minutes.