1 pkg. frozen brussel sprouts
1 pkg. frozen broccoli pieces
1 pkg. frozen cauliflower
1 c. cubed cheese
1 can mushroom soup
1/2 c. milk
1 can mushrooms, drained (optional)
1/2 c. slivered almonds (optional)

Cook vegetables separately as directed. Drain and place in casserole. Toss cheese cubes in vegetables. Combine soup and milk in saucepan and heat, just to blend. Pour over cheese and vegetables. Add mushrooms and almonds, if desired. Cover and refrigerate. Before serving, bake 1 hour at 350 degrees. Serves 8-10.