4 med. potatoes, peeled
2 c. cauliflower flowerets
1 c. sliced carrots
1/2 c. chopped onion
1 (16 oz.) can cut green beans, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. milk
1 c. shredded American cheese

Cook potatoes in boiling water for 15 minutes or until tender. Drain; cool slightly and slice. Cook cauliflower, carrots and onions in boiling water until just tender, about 10 to 12 minutes. Drain. Place all vegetables in a 2 quart rectangular baking dish.

Stir together soup and milk. Spoon over vegetables. Bake, covered, in a 350 degree F. oven 30 to 35 minutes. Uncover; sprinkle cheese atop. Bake 3 to 4 minutes more or until cheese melts.

Serves 12.