3-4 sliced carrots, steamed
2 c. French-style green beans, steamed
3/4 c. mushrooms, sauteed
Velveeta cheese slices
2 c. canned tomatoes, drained
2 tbsp. dry onion soup mix

In a small casserole, layer 1/2 of the ingredients: beans, carrots, tomatoes and mushrooms. Sprinkle with half the onion soup mix and top with cheese slices. Repeat, using the rest of the ingredients and top with cheese. Bake 25 minutes at 350 degrees.