1 (20 oz.) bag frozen vegetable medley (broccoli, carrots, onion, etc.)
1 (20 oz.) bag frozen cauliflower
8 oz. pasteurized process cheese (Velveeta) cubed
1/2 c. butter, melted
1 cylindrical package of round buttery crackers (such as Ritz), crushed

Cook frozen vegetables, according to package directions, just until tender-crisp. Drain and spread evenly in buttered casserole. Top with cheese cubes, stir together melted butter and cracker crumbs and sprinkle over cheese. Bake, uncovered, in 350 degree oven or until bubbly. (Serves 12.)

NOTE: If preferred, you may substitute crisp cooked fresh vegetables for the frozen ones.