|Frozen chopped spinach||8 Ounce (225 Gram)|
|Frozen chopped broccoli||8 Ounce (225 Gram)|
|Cider vinegar||2 Teaspoon|
|Condensed cream of asparagus soup/Condensed cream of mushroom soup||10 Ounce (275 Gram)|
|Dried onion flakes||1 Tablespoon, soaked|
|Canned tomatoes||8 Ounce, drained and chopped (226 Gram)|
|Cheese||4 Ounce, grated (100 Gram)|
Cook the spinach and broccoli in separate pans for half the cooking time specified on the packets.
Add 1 teaspoon vinegar to each pan.
Mix the soup with salt and pepper.
Drain the spinach and broccoli and stir into the soup.
Turn into a greased baking dish and top with the onion flakes and tomatoes.
Sprinkle over the cheese.
Bake in a preheated moderate oven (160 C/325 F, Gas Mark 3) for 40 minutes or until the top is golden brown.