1 can each: Cheddar cheese soup, cream of celery soup and cream of potato soup
1 (16 oz.) can fresh cut green beans
1 c. frozen broccoli cuts (or fresh parboiled)
1 c. fresh sliced carrots (can parboil first for less time in the oven)
1 c. bread crumbs
1/2 c. grated Parmesan cheese
salt and pepper to taste

Mix the soups, vegetables, salt and pepper in a 13 x 9 baking dish. Sprinkle with bread crumbs and Parmesan cheese.

Bake at 350°F for 45 minutes or until the vegetables are tender. (I would boil the fresh veggies until desired tenderness first.) The top should be slightly browned.