|Broccoli head||2 , separated into flowerets|
|Cauliflower head||2 , separated into flowerets|
|Carrots||1 Pound, sliced (1 Bag)|
|Green bell pepper||1 , sliced|
|Celery stalks||3 , sliced|
|Canned cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Canned cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Evaporated milk||12 Ounce (1 Can)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Canned mushrooms||4 Ounce (1 Can)|
|Shredded cheddar cheese/French fried onions||2 Ounce|
Preheat oven to 350°.
Grease casserole dish.
Steam the vegetables.
While vegetables are cooking, mix the cans of soup, milk, butter or margarine, and mushrooms.
Place cooked vegetables in casserole and top with soup mixture.
Sprinkle with cheese or onion rings and bake, uncovered, 30 minutes or until heated through.