Baked Vegetable Medley

1 med. head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 med. carrots, sliced
1 lb. sliced fresh mushrooms
1 bunch green onions, sliced
1/4 c. butter, cubed
1 can (10-3/4 oz.) condensed cream of chk. soup
1/2 c. milk
1/2 c. process cheese sauce (velveeta)

Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Makes 12 servings.