1/2 lb. plastic bag frozen mixed vegetables
1 c. regular rice
1 diced onion
1 stalk celery
Cheese
1 can cream of mushroom soup

Cook and drain the frozen vegetables. Cook 1 cup of rice as directed.

Saute onion and celery until tender. Mix with the cooked rice.

Put the rice in well buttered large casserole, sliver some cheese (shredded), and press down into the rice. Spread 1/2 can of cream of mushroom soup on top. On top of that arrange the drained vegetables. Push down a bit into mixture. On top of all, sprinkle a little buttered bread crumbs. Bake about 35 to 40 minutes at 350 degrees.