Vegetable Casserole

    Ingredients

    2 - 10 oz. pkg. brussel sprouts
    1 can baby onions
    1 can baby carrots
    1 can cream of mushroom soup
    1/2 cup milk
    1 cup sharp Cheddar cheese, shredded
    1/2 cup bread crumbs
    2 Tbsp. melted butter
    salt and pepper to taste

    Directions

    Mix cooked vegetables in 2 quart baking dish.  
    Combine soup, milk, and cheese and pour over
    top.  Top that with buttered bread crumbs.  Bake
    at 325 for 45 minutes to 1 hour.  May also top with
    slivered almonds.