Meat and Vegetable Casserole

2 cans cream of mushroom soup (10 3/4 ounce)
1/2 cup milk
1/2 cup pasteurized process cheese spread
1 packet mixed frozen vegetables (16 ounces)
1 can canned luncheon meat, cubed (12 ounces)
1 1/4 cups uncooked instant rice
1 cup shredded cheddar cheese
1 can french fried onions (2.8 ounces)
2 cups crushed butter crackers
1/3 cup butter or margarine, melted


Heat oven to 350 degrees. In bowl, combine soup, milk, and cheese spread. In large bowl, combine vegetables, meat, rice, cheese, and onions; stir in soup mixture. Pour into 13 x 9 inch baking pan. Combine crackers and melted butter; sprinkle over casserole. Bake 50-55 minutes or until hot.