16 oz. pkg. frozen Oriental blend vegetables
1 can cream of celery soup
1/4 c. milk
8 oz. sour cream
1 c. shredded process Old English cheese (Colby)
1/4 c. finely crushed cracker crumbs
1/4 c. grated Parmesan cheese

Cook frozen vegetables according to directions. Drain well. Preheat oven to 375 degrees. Blend celery soup, milk, sour cream and old English cheese in a large bowl. Lightly stir in vegetables and pour into 1 1/2 quart baking dish. In small bowl, mix cracker crumbs with Parmesan cheese and sprinkle over vegetable mixture. Bake for 30 minutes or until bubbly and topping is toasted.