2 c. sliced cooked carrots
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can cut yellow beans, drained
2 c. sliced water chestnuts
8 oz. Velveeta cheese
1 can cream of mushroom soup (undiluted)
1 can French fried onions

Melt cheese in soup; pour over vegetables and toss lightly. Bake, covered, at 350 degrees for 40 minutes. Sprinkle onions on top for the last five baking minutes.