1 (10 oz.) pkg. each frozen broccoli, Brussels sprouts, and cauliflower
1/2 c. Velveeta cheese
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
French fried onions (1 or 2 cans)

Preheat oven to 350 degrees. Use an ungreased 2 quart casserole dish. Cook broccoli and Brussels sprouts as directed on package. After 5 minutes, add cauliflower and cook until tender; drain. Place in casserole. Cover with soup and sprinkle with cheese. Bake until bubbly. Remove from oven and add onion rings. Return to oven for 10 minutes.