1 (8 oz.) each of frozen brussel sprouts, broccoli & cauliflower (salt & pepper to taste)
1 can cream of mushroom soup
1/2 stick butter
1/2 tsp. dried celery or celery salt
1/2 tsp. parsley
Fried onion rings

Defrost vegetables to room temperature. Separate. Mix vegetables and put in 2 1/2 to 3 quart casserole. Heat the soup with butter; add parsley and celery. Pour over vegetables. Bake at 350 degrees until bubbly (about 1/2 hour). Garnish with fried onion rings and bake additional 5 minutes.