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.