In a Dutch oven, melt butter; saute carrots, celery, mushrooms, and onions until tender. Stir in the soup, corn, ham, and seasoned salt. Bring to a boil. Reduce heat, stir in cheese. Cook and stir 3 to 5 minutes or until cheese is melted. Serve.
Difficulty: ................. intermediate
Preparation: ............ about 5 minutes
Servings: ................. 1-2
1 1/4 cups sliced carrots
1 cup chopped celery
1 cup sliced mushrooms
3 green olives sliced
1/4 cup butter
1 can cream of mushroom soup
1 1/3 cups milk
1 1/2 cups frozen corn, thawed
1/2 cup cooked ham
1/2 tsp seasoned salt
1/2 cup processed cheese, cubed
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