1 (10 oz.) pkg. frozen English peas
1 (10 oz.) cans cut asparagus
1 sm. can sliced mushrooms
2 tbsp. butter
Salt & pepper to taste
1 1/2 tbsp. flour
2/3 c. grated Velveeta cheese
1/2 c. milk
Crackers, coarsely broken, butter

Cook peas according to package instructions until tender. Drain liquid from vegetables; boil down to 1/2 cup. Make medium cheese sauce using butter, flour, milk, cheese, salt, pepper and vegetables liquid. Place vegetables in casserole; cover with cheese sauce. Mix gently. Top with cracker crumbs; dot with butter. Bake at 325 degrees for 20 minutes or until lightly brown.