First Class Vegetable Casserole (Serves 10)

Here is a winning vegetable casserole combination that can be made ahead and enjoyed at home or toted to the next family gathering. It could also win an award for ease of preparation.

1 (10 and 3/4-ounce) can 98% fat free cream
   of mushroom soup, undiluted
1 (8-ounce) jar processed cheese spread
1 (5-ounce) can evaporated milk (2/3 cup)
1/4 teaspoon garlic powder
1 (15-ounce) can whole green beans, drained
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (8-ounce) can sliced mushrooms, drained
1 (16-ounce) package frozen broccoli cuts
3/4 cup sliced green onions
2 tablespoons butter or margarine, melted
1 and 1/2 cups soft bread crumbs

1. In saucepan, combine soup, cheese spread, evaporated     milk and garlic powder.

2. Cook over medium heat until mixture is smooth, stirring     often.

3. In large mixing bowl, combine green beans, artichoke     hearts, mushrooms, broccoli and green onion.

4. Spoon half of the vegetable mixture into a lightly     greased 8x12-inch casserole; spoon half of the sauce     over vegetables.

5. Repeat procedure with remaining vegetables and sauce.

6. Combine melted margarine with bread crumbs; sprinkle     over casserole.

7. Cover casserole and refrigerate up to 8 hours, if desired.

8. Uncover. Bake in preheated 350 degree oven for 40-45     minutes or until bubbly and lightly browned.