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Cheddar Topped Chowder

4 c. frozen mixed vegetables (1 lg. bag)
2 (10 3/4 oz.) cans cream of celery or chicken soup
2 soup cans of milk
4 oz. shredded cheddar cheese

In large saucepan cook vegetables until crispy. Drain. Stir in soup and mix well. Add milk. Cook until heated through. Serve topped with cheddar cheese. Also good made from frozen broccoli or cauliflower. Serves 4.

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