1 can of mushroom soup
1/2 c. shredded cheese
1/4 c. milk
1/4 c. mayonnaise
1 beaten egg

Stir together soup and cheese. Add milk, mayonnaise, and egg stirring to blend. Pour over cooked vegetables in a casserole dish. This sauce is especially delicious when served over broccoli, cabbage, asparagus, or squash. Combine 14 cup cracker crumbs and 2 tbsp. butter. Sprinkle over sauce. Bake 350 degrees until heated and crumbs are lightly brown, about 30 minutes.