1 med. head cauliflower
1 med. bunch fresh broccoli
2 cans cream of mushroom soup, undiluted
1/2 c. grated cheese
1 c. canned French fried onions

4 c. separated into flowerets

In steamer steam broccoli and cauliflower until barely done. Turn 1/2 of vegetables into buttered 2-quart casserole. Spoon 1 can soup over and sprinkle with 1/2 of cheese. Repeat layers and sprinkle with onion.

Bake covered at 350 degrees for 15 minutes. Remove cover and continue baking 10-15 minutes longer until vegetables are tender and mixture is bubbly. Makes 6-8 servings.

Suggested cheeses: Swiss, Colby, cheddar, Parmesan