2 pkg. (10 oz. each) frozen brussels sprouts
6 med. carrots, slices
3 c. cauliflowerets
1 can Cheddar cheese soup/sauce
1 pkg. (3 oz.) cream cheese
1/3 c. milk
Generous dash of ground red pepper

In covered 3 quart saucepan over medium heat, in 1 inch boiling water, cook vegetables about 10 minutes. Drain. In saucepan, combine soup, cream cheese, milk and pepper. Cook on medium until cheese is melted. Add vegetables. Toss and serve.