1 pkg. frozen broccoli
1 pkg. frozen green beans
1 pkg. frozen cauliflower
1 can sm. onions
2 cans cream of mushroom soup
1 c. Cheese-Whiz
Pepperidge Farm dressing

Boil each 3 minutes with 1/2 teaspoon salt. Put in 9 x 13 inch cake pan. Add one can of small onions. Heat together 2 cans cream of mushroom soup and 1 cup Cheese-Whiz to blend. Pour over vegetables and bake 30 minutes in 350 degree oven. After removing from oven, cover with Pepperidge dry dressing crumbs. Bake 15 minutes.