Vegetable-Ravioli Casserole

Ingredients

• 16 oz frozen broccoli cauliflower and carrots
• 30 frozen ravioli cheese or sausage cooked
• 1 onion chopped
• 1 stick oleo
• 1 can cream of mushroom soup
• 1 can Cheddar cheese soup
• 1 can milk

Directions

1. Saute onion in 1 stick of oleo
2. In saucepan mix together soups and milk to blend well
3. Then in 9 x 13-inch baking dish place vegetables
4. Top with cooked ravioli then sauteed onions Pour soup mixture over casserole
5. Bake at 350 uncovered for 12 hour