2 (20 oz.) bags Birds Eye frozen broccoli, baby carrots & water chestnuts (can use other vegetable mixes)
1 can cream of mushroom soup
1 1/2 c. grated cheddar cheese
2 c. Bisquick
1/2 c. butter

Cook and drain the frozen vegetables. Add soup. Pour into greased dish. Cover with grated cheddar cheese. Combine Bisquick and butter, will be crumbly. Sprinkle over top of cheese. Bake at 350 degrees for 25 minutes.