4 c. mixed frozen vegetables
2 (10 3/4 oz.) cans cream of chicken soup or cream of celery soup
2 2/3 c. milk (2 soup cans)
4 oz. shredded Cheddar cheese

In large saucepan or Dutch oven cook vegetables in small amount of boiling water until crisp. Drain. Stir in soup until well mixed. Add milk. Cook and stir until heated. Serve, topped with Cheddar cheese. Makes 4 servings.