2 (16 oz.) pkgs. broccoli, cauliflower & carrots, thawed
1 can cream of chicken mushroom soup
3/4 c. evaporated milk
2 c. Cheddar cheese, shredded
Salt to taste (about 1/2 tsp.)
White pepper to taste (about 3/4 tsp.)
1 (2.8 oz.) can Durkee onion rings

Mix soup and evaporated milk in a pan. Heat until smooth. Stir in Cheddar cheese (shredded) and melt. Season with white pepper and salt. Drain vegetables and pour into 9 x 13 inch pan. Add cheese mixture and stir well until vegetables are well coated. Bake at 350 degrees for 30 minutes. Sprinkle onion over top of vegetables. Bake 10 minutes more. 12 servings.