Brussels Sprouts
3 carrots, sliced in circles
Broccoli, cut in flowerettes
Cauliflower, cut in flowerettes
1 lg. onion
1/4 lb. butter
1/4 lb. mushrooms
1 can cream of mushroom soup
Parmesan cheese

Par boil vegetables and drain (use same water, one vegetable at a time). Melt butter and saute minced onion for 5 minutes, until tender. Add mushrooms and saute slightly.

Mix mushroom soup with butter, onion, and mushrooms. Place par boiled vegetables in a long flat baking dish. Pour mushroom soup mixture over vegetables. Sprinkle with Parmesan cheese. Bake at 350 degrees for 15 minutes.

Can be prepared the day before, then just bake the day of dinner. Serves 10.