1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen broccoli
1 (10 oz.) pkg. Brussels sprouts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water chestnuts
1 lg. can French fried onions
16 oz. shredded Cheddar cheese
1 pkg. slivered almonds

Use amount of water as directed on packages of frozen vegetables. Bring water to a boil. Add the 3 vegetables and boil for 3 minutes. Drain well. Place vegetables in large bowl.

Mix the 2 soups with 1 (11 ounce) can of evaporated milk. Add soups, water chestnuts and 1/2 of the shredded cheese to the vegetables. Mix well. Pour into a 2 quart casserole. Top with onions and almonds. Bake at 350 degrees for 35 to 40 minutes. Remove from oven and sprinkle remaining cheese on top. Bake for another 5 to 10 minutes.