2 tbsp. chopped onion
1 tbsp. butter
1 c. frozen corn (or 1 can)
1/2 c. chopped broccoli
1/4 c. shredded carrot
1/4 c. water
1 (10 3/4 oz.) can condensed cream of potato soup
1 c. milk
1/4 c. shredded Cheddar cheese (1 oz.)
1 oz. Provolone cheese, cut up
Dash of pepper

In a medium saucepan, cook onion in hot butter until tender, but not brown. Add corn, broccoli, carrot and water. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until vegetables are tender. Stir in soup, milk cheeses and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated through. Makes 4 side-dish servings.

Note: Recipe can easily be doubled for a main course.