Recipe: Corn Vegetable Medley
Yield: 6 Servings
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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