| | Directions | | Cook first 4 ingredients until carrots are tender. Stir in soup, milk, pepper, corn, and cauliflower. Heat through. Stir in cheese just before serving. Makes 6-8 Servings. |
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| Ingredients | | - |  | 1/4 cup water |
| - | | 2 tablespoons butter |
| - | | 1/2 cup carrots, grated |
| - | | 1/4 cup onion, chopped |
| - | | 2 cans creamed potato soup |
| - | | 2 cups milk |
| - | | 1 can corn (7 ounce can) |
| - | | 2 cups cooked cauliflower florets |
| - | | 1 cup grated cheddar cheese |
| - | | 1/2 cup grated mozzarella |
| - | | 1/8 teaspoon pepper |
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