2 packages Frozen California Style Vegetables (10 Oz. Each)
1 can Whole Kernel Corn (14.5 Oz Can)
1 can Cream Of Mushroom Soup 10.5 Oz Can
1 jar Cheeze Whiz (16 Oz. Jar, Use As Much As You Like; I Put 3 Heaping Tablespoons Of Cheese, Not The Full Jar)
1 can (8 Oz. Size) French Fried Onions (French's, Durkees, Or Even Kroger Will Do)
Preheat oven to 350 F. Cook the frozen vegetables according to package instructions then drain. Heat the corn in a saucepan over medium low heat, then drain it as well. Pour the vegetables into an 8x8 baking dish and spread to cover the bottom of the dish. Mix soup and cheese together in a bowl until smooth. Pour the soup mixture on top of the vegetables. Put about 1/2 of the can of onions in the mixture and stir around slightly. Shake the rest of the onions on top of the casserole and bake for about 20 minutes at 350 F. You may substitute your familys favorite vegetables in place of the California style vegetables.