Corn And Vegetable Casserole - cooking recipe

Ingredients

1 can golden corn soup
1/2 c. milk
2 c. broccoli flowerets
1 c. sliced carrots
1 c. cauliflowerets
1/2 c. shredded cheese

Preparation

In saucepan, heat soup and milk.
Heat almost to boiling, stirring often.
Add vegetables.
Return to almost boiling point. Cover and simmer on low heat for 10 minutes or until vegetables are tender.
Pour all into buttered casserole dish and stir in cheese.
Bake in moderate oven for 30 minutes.