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Saucy Vegetables

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“Taken from The Basic Shelf Cookbook.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 potatoes, diced
  • 4 carrots, diced
  • 1 (10 ounce) can cream of mushroom soup
  • 14 cup cheese, grated
  • 2 tablespoons milk
  • 1 (12 ounce) can corn, not drained
  • salt and pepper

Directions

  1. Heat stove to high heat.
  2. Half fill medium saucepan with water and heat to boiling.
  3. Add potatoes and carrot and cook until just tender.
  4. Drain and set aside.
  5. While potatoes are cooking, turn on another burner to medium-low heat.
  6. Combine soup, cheese and milk in a small saucepan.
  7. Cook and stir until sauce is hot.
  8. Add potatoes, carrots and corn to sauce.
  9. Cook and stir until all vegetables are hot.
  10. Add salt and pepper to taste.

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