1 pkg. Pepperidge Farm herbal dressing (may not use all of it)
1 pkg. Pepperidge Farm corn bread dressing (may not use all of it)
2 lb. pkg. Velveeta cheese (may not use all of it)
1 box frozen chopped broccoli, thawed
1 box frozen chopped cauliflower, thawed
1 lb. more or less sliced fresh mushrooms
1 lb. more or less crabmeat, shredded (imitation is OK)
2 lg. tomatoes, sliced
1 qt. half and half

In 9x13 inch pan, cover bottom of pan with dressings.

Layer 1: Broccoli, cauliflower, crab, mushrooms, tomato slices.

Layer 2: Thin slices of Velveeta.

Layer 3: Cover Layer 2 with dressing, sprinkled over surface.

Repeat Layer 1, 2 and 3. Continue as above until pan is full, always finishing with Layer 3. Pour half and half evenly over the casserole. Bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving. This casserole can be completely prepared ahead and frozen. Reheat at 300 degrees for 30 minutes.