1 bag carrots
1 head cauliflower
1 bunch broccoli
1 can cream of mushroom soup
1 (2.8 oz.) can of Durkee french fried onions

Clean carrots. Cut carrots, cauliflower, and broccoli into bite size pieces and cook each separately until desired tenderness. Drain each and combine carrots, cauliflower and broccoli together. Add cream of mushroom soup and 3/4 of a can of fried onions. Mix thoroughly and place into a 9 x 13 x 2 inch baking dish. Sprinkle with remaining French onions on top. Cover with foil and bake at 350 degrees for about 30 minutes or until vegetables are hot.