Ingredients
- 2 large russet potatoes, cut into 3/4-inch pieces (3 cups)
- 1 medium rutabaga or sweet potato, peeled and cut into 3/4-inch pieces (2 cups)
- 3 medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)
- 1 large onion, coarsely chopped (1 cup)
- 4 cups water
- 4 teaspoons vegetable bouillon granules
- 2 cups any frozen vegetable blend (such as broccoli, cauliflower and carrots)
- 1 can (10 3/4 ounces) condensed Cheddar cheese soup
- 1 cup milk
- 1 teaspoon dried dill weed
- 2 cups shredded Colby or Cheddar cheese (8 ounces)
- Freshly ground pepper, if desired
Description
Enjoy This Country-style Creamy Stew Packed With Varied Veggies And Cheddar Cheese - A Delicious Slow Cooked Dinner!
Betty Crocker
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