1 (10 oz.) pkg. frozen broccoli
1 (10 oz.) pkg. frozen cauliflower
1 (9 oz.) pkg. frozen green beans
1 (10 oz.) frozen brussel sprouts
2 (10 1/2 oz. each) cans cream of mushroom soup
1 med. onion, chopped fine
1 c. American cheese, cubed
Salt and pepper to taste

Arrange vegetables in a 13 x 9 x 2 inch pan or casserole; sprinkle with salt and pepper. Put large pieces on bottom. Heat soup with cheese until cheese is melted. Pour over vegetables so soup will run down into dish. Bake in 350 degree oven 50 minutes. Makes 8 to 10 servings.

Do not use Velveeta as this will make the sauce too thin. This has become a traditional Thanksgiving dish for my family. Even the ones who do not like broccoli and cauliflower love this dish. I have many requests for it.