12 SERVINGS:

2 (16 oz.) bags frozen mixed vegetables (cauliflower, carrots, broccoli)
1 (10 oz.) can creamy chicken mushroom soup
2/3 c. Half & Half or evaporated milk
2 c. Cheddar cheese, shredded
White pepper (to taste)
Dry mustard (to taste)
2 (8 oz.) bags French fried onion rings

24 SERVINGS:

4 (16 oz.) bags frozen mixed vegetables (cauliflower, carrots, broccoli)
2 (10 oz.) cans creamy chicken mushroom soup
1 1/3 c. Half & Half or evaporated milk
4 c. Cheddar cheese, shredded
White pepper (to taste)
Dry mustard (to taste)
4 (8 oz.) bags French fried onion rings

48 SERVINGS:

8 (16 oz.) bags frozen mixed vegetables (cauliflower, carrots, broccoli)
4 (10 oz.) cans creamy chicken mushroom soup
2 2/3 c. Half & Half or evaporated milk
8 c. Cheddar cheese, shredded
White pepper (to taste)
Dry mustard (to taste)
8 (8 oz.) bags French fried onion rings

Rinse vegetables under hot tap water; drain well. Place in greased casserole (9 x 13-inch oblong for 12 servings).

In saucepan, over medium heat, stir together soup and cream; heat until bubbly and smooth. Stir in cheese; cook and stir over low heat until melted. Season sauce to taste with pepper and dry mustard.

Pour sauce over vegetables in casserole. (Can be refrigerated up to 24 hours.)

Bake at 375 degrees for 30 to 35 minutes or until vegetables are tender.

Sprinkle onion rings over casserole and bake 10 minutes longer.