2 (16 oz.) bags Bird's Eye Broccoli, Carrots and Water Chestnuts (Farm-Fresh Mixtures)
1 family size can condensed cream of mushroom soup
2 eggs, beaten
1/2 c. milk
1/2 c. mayonnaise
6 oz. shredded Cheddar cheese
1 lb. macaroni twists
1/4 c. bread crumbs
1 tbsp. butter, melted

Preheat oven to 350 degrees F.

Steam frozen vegetables until just barely cooked, and set aside.

Boil macaroni until almost done, drain and set aside.

While macaroni is boiling, in large bowl beat eggs. Add soup, milk, mayonnaise and cheese. Add vegetables and macaroni and mix together well.

Put mixture into a large oblong baking dish that has been sprayed with Pam and top with mixture of bread crumbs and butter. Bake for about 45 minutes or until lightly browned.