1 bunch fresh broccoli
1 head fresh cauliflower
2 cans (10 3/4 oz.) cream of mushroom soup
1/2 c. grated cheese mixture (Swiss, Colby, sharp Cheddar)
1 c. canned French-fried onions

Preheat oven to 350 degrees.

Cook broccoli and cauliflower until just tender (frozen vegetables may be substituted). Place half of the cooked vegetables into 2 quart baking dish. Spread one can of soup and sprinkle with half of cheese. Repeat layers and sprinkle with onions. Bake, covered, for 15 minutes. Uncover and bake 10 or 15 minutes longer (mixture will be bubbly). Yield: 8 to 10 servings.