1 can Veg-All
1 can mushroom soup
1/2 c. milk
1/4 c. instant onions
1/2 c. buttered crumbs
1 c. Cheddar cheese
1/4 tsp. salt
Pepper to taste

Drain the vegetables and combine with the rest of the ingredients except the crumbs. Place in a 2 quart casserole and top with crumbs. Bake at 325 degrees for 1 hour.