1 head cauliflower
1 bunch broccoli
5 to 6 carrots, sliced
1 pt. fresh mushrooms
1 bunch green onions, sliced
1 stick butter
1 (10 oz.) can cream of chicken soup
1/2 c. milk
1/2 c. Cheez Whiz

Cut cauliflower and broccoli into pieces. Cook all vegetables separately until slightly tender; drain well. Slice mushrooms; saut mushrooms and onions in butter for 10 minutes. Combine soup, milk and cheese. Heat until cheese melts. Add mushroom-onion mixture to soup mixture. Layer vegetables in a 9 x 13-inch casserole. Pour soup mixture over vegetables.

Bake at 350°F for 30 to 40 minutes.

Serves 8 to 10.