2 bags frozen California Blend vegetables
1 stick butter
1 can cream of mushroom soup
1 (8 oz.) Velveeta or Cheez Whiz
1 pkg. Ritz crackers

Boil vegetables; drain. Melt 1/2 of the butter in saucepan. Crumble crackers, then add to melted butter. Set aside. Melt other half of butter and add to soup and cheese to make sauce. Place vegetables in dish. Pour sauce over vegetables and sprinkle cracker mixture on top.

Bake in 350°F oven for 45 minutes.