2 (16 oz.) bags frozen mixed carrots, broccoli and cauliflower
1 (10 3/4 oz.) can creamy chicken mushroom soup
2/3 c. half and half
2 c. shredded sharp Cheddar cheese
White pepper and dry mustard to taste
1/2 can French fried onion rings (2.8 oz. can)

Rinse vegetables with hot water and drain well. Place in greased 2 quart casserole or 9x13 inch glass baking dish.

In saucepan, over medium heat, stir together soup and cream; heat until bubbling and smooth. Stir in cheese, cook and stir over low heat until melted. Season sauce to taste with dry mustard and white pepper.

Pour sauce over vegetables and bake at 370 degrees for 30-35 minutes. Sprinkle onion rings over casserole and bake 5-10 minutes longer. Makes 12 servings.