1 (10 oz.) pkg. frozen chopped broccoli
1 (10 oz.) pkg. frozen cauliflower
1 (15 oz.) can cut asparagus spears, drained
1 can water chestnuts
8 oz. Velveeta cheese, cubed
1/2 c. melted butter
1 roll Ritz crackers, crumbled (approximately 32 crackers)
1 can cream of mushroom soup

Cook broccoli and cauliflower according to package directions. Drain. Combine asparagus, water chestnuts, cheese and soup in bowl; mix well. Spoon into greased 6 x 9-inch dish. Dot with melted butter; sprinkle with crumbs.

Bake at 350°F for 20 minutes.

Yield: 6 servings.