1 lg. bag California blend frozen vegetables
1 can cream of mushroom soup
2/3 lb. Velveeta cheese, cubed
1/2 c. croutons (onion and garlic)
1/2 c. croutons

Cook vegetables 2 minutes and drain well. Blend soup and cheese and heat until melted at medium temperature. Add vegetables and 1/2 cup croutons. Pour into casserole. Bake 1/2 hour at 350 degrees. Cover with 1/2 cup croutons.