1 can Campbell's new golden corn soup
1/2 c. milk
2 c. broccoli flowerets
1 c. sliced carrots
1 c. cauliflowerets
1/2 c. shredded Cheddar cheese (optional)

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. Makes 6 servings.

If desired, substitute 1 bag (16 ounces) frozen broccoli, carrots and cauliflower for fresh vegetables. Reduce cooking time to 15 minutes.