1 or 2 bags frozen vegetables
1 box frozen brussel sprouts
1/2 lb. Velveeta cheese
1/2 stick butter
2 Ritz crackers
1 can water chestnuts

(Broccoli, carrots, cauliflower, with water chestnuts if wanted).

Cook vegetables as directed, drain well. Pour into buttered casserole. Cut cheese into chunks and push down through vegetables. Crumb crackers over casserole. Pour melted butter over the crumbs. Bake for 30 minutes at 350 degrees.