4 pkgs frozen broccoli/cauliflower

2 cans cream of chicken soup

2 cans cream of celery soup

16 oz jar Cheez Whiz

4 small cans French Fried Onions

Thaw frozen vegetables and put in casserole dish.

Blend cheese and soups. Heat until well mixed and pourable.

Pour over vegetables and add 2 cans of onions, stirring gently.

Bake at 350� for 45 minutes.

Top with remaining onions on top and bake for 15 more minutes.

Serves 16.

Note: If you substitute fresh vegetables for the frozen ones, blanch lightly in boiling water before adding to casserole dish. Rinse with cold water to stop the cooking and drain well.