Vegetable Casserole

This is a wonderful cheesy dish my mom made when I was growing up. I love the saucy vegetables with the crumbs on top. I always make this around the holidays but it would really be good any time of year.-Sarah

16 oz. frozen cauliflower

16 oz. frozen broccoli

16 oz. frozen Brussels sprouts

can of cream of mushroom soup

8 oz. Cheese Whiz

1 cup crushed Ritz crackers

1/4 cup butter, melted

• Cook vegetables until just tender, steaming works well too.
• In a small saucepan heat the cream of mushroom soup with the Cheese Whiz until well mixed.
• Making sure vegetables are well drained toss them with the cheese sauce and spread into a lightly greased 9x13 pan.
• Mix cracker crumbs with butter and sprinkle over vegetables.
• Bake at 350 until heated through.