Vegetable Pie

Ingredients

• 2 10-inch pie crusts
• 1 lb bag frozen mixed vegetables
• 1 can cream of mushroom soup
• 12 c milk
• 6 slices American cheese

Directions

1. Line a 10-inch pie plate with crusts
2. Defrost vegetables but do not cook
3. Mix milk with soup Stir vegetables into soup Pour mixture into crust Cover with sliced cheese
4. Cover with top crust
5. Vent
6. Bake at 375 for 45 minutes