Corn Vegetable Medley - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed golden corn soup
1/2 c. milk
2 c. broccoli flowerets
2 medium carrots, sliced (about 1 c.)
1 c. cauliflowerets
1/2 c. shredded Cheddar cheese (optional)

Preparation

In a 2-quart saucepan over medium heat, heat soup and milk to boiling, stirring occasionally.
Stir in broccoli, carrots and cauliflowerets.
Return to boiling.
Reduce heat to low, cover and cook 20 minutes or until vegetables are tender, stirring occasionally.
Stir in cheese; heat until melted.