| | Directions | | In large saucepan, sauté carrots, celery, mushrooms and onions in butter until tender. Stir in soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat and stir in cheese. Cook 3 to 5 minutes until cheese is melted, stirring constantly. |
|
|
| Ingredients | | - |  | 1 1/4 cups sliced fresh carrots |
| - | | 1 cup chopped celery |
| - | | 3/4 cup sliced fresh mushrooms |
| - | | 3 green onions, sliced |
| - | | 1/4 cup butter, cubed |
| - | | 1 can mushroom soup, undiluted |
| - | | 1 1/3 cups milk |
| - | | 1 1/2 cups frozen corn, thawed |
| - | | 1/2 cup cubed cooked ham |
| - | | 1/2 teaspoon seasoned salt |
| - | | 1/2 cup Velveeta cheese |
| |
| |
