Vegetable Pie - cooking recipe

Ingredients

2 (10-inch) pie crusts
1 lb. bag frozen mixed vegetables
1 can cream of mushroom soup
1/2 c. milk
6 slices American cheese

Preparation

Line a 10-inch pie plate with crusts.
Defrost vegetables, but do not cook.
Mix milk with soup. Stir vegetables into soup. Pour mixture into crust. Cover with sliced cheese.
Cover with top crust.
Vent.
Bake at 375\u00b0 for 45 minutes.