1 c. celery
1 c. carrots
1/4 c. onion
1 (10 oz.) box frozen peas
1 can French style green beans
1 can cream of mushroom soup
1/2 lb. Velveeta cheese
1 stick butter
6 slices bread, cubed

Cook celery, carrots and peas. Drain and save juice. Cook green beans and save juice. Mix and heat cream of mushroom soup (undiluted) and Velveeta cheese, until cheese melts. Melt butter. Add cubed bread and brown. Add all together. Add a little of reserved juice. Bake at 350 degrees for 30 minutes.