by Pat Ristow
1⁄4 cup milk
1 can cream of mushroom soup
1 cup grated cheese
Cook 1 (10 oz.) package each of frozen broccoli, cauliflower and asparagus (You may use fresh vegetables, cooked, if you wish). Drain the vegetables and mix all ingredients and place in a casserole. Bake 30 minutes. Put one can of French fried onions on the top during the last few minutes of baking time.
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