Vegetable Casserole - cooking recipe

Ingredients

2 bags favorite crunchy frozen vegetables, defrost but do not cook
2 to 3 c. Cheddar cheese, shredded
1 can cream of mushroom soup (dilute 1/2)
2 to 3 c. crushed Town House crackers
3/4 stick oleo (mix crumbs with oleo)

Preparation

In a greased 9 x 13-inch pan, layer vegetables, soup, cheese and crumbs.
Bake 45 minutes at 325\u00b0 to 350\u00b0.