Dash of crushed thyme
1/4 c. chopped onion
2 tbsp. butter
1 can (11 oz.) condensed cheddar cheese soup
1 pkg. (10 oz.) brussels sprouts, cooked & drained
1 pkg. (10 oz.) frozen cauliflower
1/3 c. drained, chopped, canned tomatoes

In saucepan cook onion with thyme in butter until tender. Add remaining ingredients. Heat. Stir occasionally. Makes about 4 to 6 cups.