Broccoli-Cauliflower Casserole - cooking recipe

Ingredients

3 (12 to 16 oz.) bags frozen broccoli/cauliflower mixed, steamed and drained well
2 eggs
2 cans cream of mushroom soup (Healthy Choice/low sodium)
16 oz. mixture of Cheddar, Mozzarella, Swiss or Monterey Jack cheeses
1 soup can milk (low-fat)
1 stick Ritz crackers
dabs of margarine

Preparation

Using a foil casserole pan, put cooked vegetables in the bottom.
Cover with mixture of eggs, soup, milk and cheeses.
Top with crushed Ritz crackers; dab approximately 3 tablespoons margarine on top of crackers.
Bake at 400\u00b0 for 1 hour until browned and bubbly.