1/2 c. melted butter
1 med. chopped onion
2 cans (10 1/2 oz.) cream of mushroom soup
1 sm. pkg. Velveeta cheese
2 pkgs. frozen broccoli
2 pkgs. frozen cauliflower
1/2 c. slivered almonds
Buttered bread crumbs
Salt and pepper

Cook onion in butter until onion is clear. Add soup and cook through. Add cheese; stir until melted. Season with salt and pepper.

Defrost frozen vegetables while mixing sauce. Place vegetables in a 9x13 baking dish. Mix almonds in sauce; pour sauce over vegetables. Sprinkle bread crumbs over top of casserole. Bake uncovered for 45 minutes or until mixture begins to bubble. Oven temperature is 350 degrees.