1 broccoli (cooked, steamed or boiled & chopped)
1 cauliflower (same as above)
3-4 carrots (same as above)
1/2 med. onion (diced)
1 can cream of mushroom soup
2 eggs, slightly beaten
1 1/2 c. Cheddar cheese, grated
2 c. Pepperidge Farm seasoned stuffing
1/2 c. butter, melted
1 c. mayonnaise

Cook broccoli, cauliflower and carrots. Combine onion, mayonnaise, soup and eggs. Fold in chopped vegetables and pour into 9 x 13 inch baking dish. Sprinkle with grated cheese.

Melt butter and mix in stuffing and spoon onto top of casserole. Bake uncovered at 350 degrees for 45 minutes.