1 (10 oz.) pkg. frozen chopped broccoli
1 (10 oz.) pkg. frozen cauliflower
1 1/2 c. cooked rice
2 cans cream of mushroom soup
1/2 lb. Velveeta cheese, grated
1/2 c. milk

Boil vegetables in water until tender, drain well. Butter 9 x 13 inch glass baking dish. Mix soup with rice and vegetables and 1/2 cup milk. Put vegetables and rice mixture in pan and sprinkle cheese on top. Bake at 350 degrees until bubbly.