Corn Vegetable Casserole - cooking recipe

Ingredients

1 (10 3/4 oz.) can Campbell's corn soup
1/2 c. milk
1 lb. bag frozen broccoli, carrots and cauliflower
8 oz. shredded Cheddar cheese

Preparation

Cook veggies in water until tender; salt to taste.
Add milk to corn soup and heat to a boil.
In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.