Thursday, August 4, 2016


1 can condensed Cheddar Cheese Soup
1/2 cup milk
2 cups fresh broccoli flowerets
1 cup fresh carrot slices
1 cup fresh cauliflowerets
1/2 cup whole kernel corn, drained
1/3 cup diced red bell pepper, optional
1/2 cup shredded Cheddar cheese
1 tbsp chopped fresh cilantro

In a 2-quart saucepan, combine soup and milk. Bring to a boil over medium heat, stirring occasionally. All the broccoli, carrots, cauliflower, corn and bell pepper; reduce heat to low. Cover, cook 15 minutes or until veggies are tender, stirring occasionally.

Stir in the cheese and cilantro. Heat until cheese is melted.

Yield: 4 to 6 servings

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