2 c. broccoli
1/2 c. shredded carrots
1/2 c. chopped onions
1/4 c. water
1 can condensed creamy potato soup
1 can milk
1 c. shredded Cheddar cheese
1/4 tsp. pepper

In 3 quart casserole or pan, combine broccoli, carrots, onions, and water. Cover and cook until tender. In small bowl, stir soup until smooth with cheese, milk, and pepper. Mix well. Stir into vegetables. Cover and cook until hot and bubbling, stirring twice during cooking. Let stand, covered, for 5 minutes and serve.