2 c. diced potatoes
2 c. sliced carrots
1 can green beans, drained
1 can corn, drained
1 lg. sliced onion
2 c. Velveeta cheese
2 tbsp. Parmesan cheese
1/2 tsp. pepper
1 can cream of mushroom soup
1 can cream of celery soup
1 tsp. parsley flakes
1 stalk broccoli (fresh)
2 tbsp. butter
1/8 tsp. white pepper
1/4 c. milk
1 c. cracker crumbs

Layer vegetables in a 9"x13" baking dish (well greased). Mix together cheeses, peppers, soups, butter and milk and bring to a boil over medium heat. Pour mixture over layered vegetables and bake in 350 degree oven for 1 hour. Cover casserole with foil paper until it has 15 minutes to bake. Remove foil and turn oven to 375 degrees and sprinkle top with a thin layer of cracker crumbs and bake uncovered until crumbs are golden brown. (Recipe serves 8 and is a complete meal with bread and salad.)