Vegetable and Cheese Casserole

One 10 ounce package broccoli

One 10 ounce package cauliflower

One 15 ounce can sliced carrots

One 15 ounce package petite pois

2 cans whole potatoes

1 can green beans

1 can water chestnuts, chopped

2 cans golden mushroom soup

1/4 cup milk

1/8 lb margarine

1 pound Velveeta cheese

1 cup bread crumbs (Italian)

2 tablespoons margarine

Black pepper, to taste

Garlic powder, to taste

Tabasco, to taste

Dash Lea Perrin's, to taste

Cook broccoli and cauliflower according to package directions; drain. Place in baking dish with other vegetables in pan. Heat soup, milk and margarine.

When warm, add cheese and melt. Then add black pepper, garlic Powder, Tabasco and Lea Perrin's; pour over vegetables. Top with bread crumbs and dot with remaining margarine. Bake until golden brown, 30 to 40 minutes.

Serve hot with fish, chicken, beef or pork.

Serves 8 to 10.

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana