• 1 10-oz. package frozen broccoli
• 1 10-oz. package frozen cauliflower
• 1 10-oz. package frozen Brussels sprouts
• 1 10-oz. package frozen baby lima beans
• 1 8-oz. can sliced water chestnuts
• 1 10-1/2 oz. can cream of mushroom soup
• 1 10-1/2 oz. can cheddar cheese soup
• 1-1/2 cups cubed longhorn cheese
• 1/2 cup sliced almonds

1. Cook vegetables one-half the time required; drain.
2. Layer vegetables in buttered casserole dish.
3. Heat undiluted soups and pour over vegetables.
4. Add cheese and top with almonds.
5. Bake uncovered at 350 degrees for 35 minutes.

NOTE: I use any vegetables I like, frozen or fresh. If fresh, cook them to "tender-crisp" (just barely done; still a bit crunchy). If frozen, just microwave them (without added water) for 2 - 3 minutes. I found that layering the vegetables was not easiest for me, so I just put the vegetables together in a bowl and pour the soups over them. After it's all mixed together, I place the vegetables and sauce in the buttered casserole. I also mix one-half (1/2) of the longhorn cheese in with the vegetables, and then place the rest on top. Sometimes I put in fresh ground pepper and a little garlic. You can season as you like. If you double the recipe, you need to bake for approximately 50 minutes or until it's nice and bubbly.