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1/2 cup water
1 10-ounce package frozen chopped broccoli
1 10-ounce package chopped spinach
1 10 1/2-ounce can condensed cream of mushroom soup
3/4 cup shredded cheddar cheese (about 3 oz.)
Preheat oven to 350°.
In a 2-quart saucepan over high heat, bring water to a boil. Add broccoli and spinach and return to a boil, breaking up frozen block of vegetables with a fork. Reduce heat to low, cover and simmer for 8 to 10 minutes or until vegetables are tender. Drain well.
In a 1 1/2 -quart baking dish, stir vegetables and soup until well blended. Sprinkle cheese over top.
Bake for 15 to 20 minutes or until very bubbly around edges and cheese melts.
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