1 pkg. frozen vegetables (California or winter blend)
1 box Pepperidge farm croutons
1 can cream of mushroom soup
8 oz. Velveeta cheese
1 stick butter

Place vegetables in casserole. In pan mix soup and cheese. Pour over vegetables. Sprinkle croutons on top. Melt butter and sprinkle on top. Bake at 350 degrees approximately 30 minutes.