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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Taken from The Basic Shelf Cookbook. Ingredients:
4 potatoes, diced |
4 carrots, diced |
1 (10 ounce) can cream of mushroom soup |
1/4 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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