1 bag broccoli, frozen
1 bag frozen corn
2 cans cream of mushroom soup
1 block Monterey Jack cheese

Cook broccoli and corn following directions on bag; drain both. Place in a 2 quart pan. Add the cream of mushroom soup; mix. Shred 1 block of Monterey Jack cheese and divide into 2 parts. Mix 1/2 with the other ingredients. Mix thoroughly. Top with remaining cheese. Bake for 15 to 30 minutes or until cheese is melted.