2 (16 oz.) pkgs. frozen California blend vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) jar mild Mexican Cheez Whiz

Cook vegetables in boiling water until tender, drain and pour into a 9"x13" dish. In a saucepan, combine soups and Cheez Whiz, heat until cheese melts, pour over vegetables. Sprinkle 1 can onion bits on top and bake until bubbly at 350 degrees approximately 30 minutes. Serves 8 to 10 people.