4 c. vegetables (broccoli, squash, cabbage, carrots)
1 can cream of mushroom soup
1 tsp. salt
1/2 tsp. pepper
1/2 c. Velveeta cheese
1/2 stick butter
3/4 c. cracker crumbs

Cook vegetables of choice until barely done. Drain. Cover with cheese and melt. Add mushroom soup, salt and pepper. Melt butter and pour over cracker crumbs. Sprinkle mixture over casserole. Bake at 350 degrees until brown (20 minutes).