1 (10 oz.) pkg. frozen vegetables (I use carrot, broccoli and cauliflower)
1 can cream of mushroom soup
1/2 can water
1 to 2 c. chicken or turkey (cubed)
1 can Cheddar cheese soup
1 med. onion (chopped fine)
1/2 pkg. wide egg noodles (8 oz.)

Put vegetables in 350 degree oven for 10 minutes to partially thaw. Cook noodles, drain and then mix cream of mushroom soup and 1/2 can of water and onion together. Mix with noodles. Place in bottom of baking dish with chicken or turkey.

Mix Cheddar cheese soup and vegetables. Place on noodles. Cover and bake 45 minutes at 350 degrees or until hot and bubbly. Good served with cranberry salad or fruit salad.