16 oz. pkg. frozen broccoli-cauliflower mix
1 can cream of mushroom soup
1 can mushrooms
1/2 c. rice, cooked
16 oz. pkg. mild Mexican Velveeta cheese

Cook vegetables according to directions. Cook rice. Melt cheese in saucepan with a little milk. Put vegetables, rice, soup and mushrooms in pan. Salt to taste. Pour cheese over top and bake until cheese starts to turn golden brown.