Vegetable Casserole

I used carrots, peas, and broccoli from the garden. The only thing I had to buy was the cauliflower. I used cheddar cheese instead of soybean (down with Monsanto!), and I topped it with French Fried Onions. I also steamed the vegetables first so they would be really soft; William won't eat them if they're crunchy. This is definitely a great way to get the kids to eat their veggies!

Ingredients

Cream Of Mushroom Soup (Reduced Sodium, Condensed, Canned)
Broccoli
Cauliflower
Mushrooms
Mixed Vegetables (Frozen)
Soybean (Curd Cheese)

Directions
1. Mix broccoli, cauliflower, the mixed vegetables, mushrooms, and the cream of mushroom soup (fat free if available) in a large mixing bowl.
2. Put half of the mixture on the bottom of a baking pan.
3. Put all of the soy cheese in the middle, then place the rest of the vegetable mixture on top.
4. Bake casserole for 45 minutes at 350° F (175° C) and enjoy after letting it rest for 10 minutes.