2 pkg. frozen broccoli, cooked until tender
2 pkg. frozen cauliflower, cooked until tender
1 (5 oz.) can water chestnuts
1 c. grated American cheese
1 c. evaporated milk
1 can cream of mushroom soup
1 sm. can onion rings

Line broccoli and cauliflower in a 2-quart casserole. Slice water chestnut over broccoli and cauliflower. Sprinkle cheese over chestnuts. Mix evaporated milk and mushroom soup in a saucepan and heat. Pour over casserole. Bake for 25 minutes at 350 degrees. Sprinkle onion rings over casserole and bake for 8 minutes.