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

Cajun Country -- New Iberia, Louisiana