Corn Vegetable Casserole

Ingredients:
- 1 (10 3/4 oz.) can Campbell's corn soup
- 1/2 c. milk
- 1 lb. bag frozen broccoli, carrots and cauliflower
- 8 oz. shredded Cheddar cheese

Directions:
- Cook veggies in water until tender; salt to taste.
- Add milk to corn soup and heat to a boil.
- In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.