Corn Vegetable Casserole

4 ingredients
3 steps

Ingredients

  • 1 (10 3/4 oz.) can Campbell's corn soup
  • 1/2 c. milk
  • 1 lb. bag frozen broccoli, carrots and cauliflower
  • 8 oz. shredded Cheddar cheese

Directions

  1. 1
    Cook veggies in water until tender; salt to taste.
  2. 2
    Add milk to corn soup and heat to a boil.
  3. 3
    In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.

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