1 can cream of celery soup
1 (8 oz.) pkg. shredded Cheddar cheese
1 (20 oz.) pkg. frozen California Blend vegetables
1/3 c. milk

Cook vegetables until just tender according to package directions. Drain thoroughly. Heat soup, milk and cheese in saucepan until cheese is melted. Pour over vegetables in 2-quart casserole dish.

Bake at 350°F for 30 minutes.