1 (16 oz.) pkg. frozen corn, broccoli and red pepper
1/4 c. water
1/2 c. chopped onion
2 tbsp. butter, divided
1 (10 3/4 oz.) can condensed Cheddar cheese soup (undiluted)
1/4 c. milk
1 1/3 c. crushed saltines

In a saucepan over medium heat, bring vegetables and water to a boil. Reduce heat. Cover and simmer for 5 to 6 minutes or until tender; drain. In a saucepan over medium heat, sauté the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables; mix well. Spoon into a greased 8-inch square baking dish. Dot with remaining butter.

Bake, uncovered, at 350°F for 25 to 30 minutes or until golden.

Yield: 6 to 8 servings.