Broccoli-Spinach Casserole

Cook the spinach and broccoli, a little less than instructions say, adding a tablespoon of vinegar to each.

Add the seasonings to the soup and then mix in drained spinach and broccoli.

Pour into a flat, buttered baking dish and arrange onions on top.

(If you want, also add 2 peeled and quartered tomatoes.)

Sprinkle on the cheese and bake for 35 minutes at 325° or for 45 minutes at 250°.

(If you double this recipe, use a can each of mushroom and celery soups.)