1 pkg. frozen asparagus
1 pkg. frozen broccoli
1 pkg. frozen cauliflower

Cook a few minutes to separate add 1 onion, chopped. Heat 2 cans cream of mushroom soup. Add 1 cup Velveeta cheese. Butter casserole, drain vegetables. Put in layers. Pour soup mixture over vegetables. Bake at 350 degrees for 30 minutes. Spread 1/2 package of croutons on top and bake another 15 minutes.