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Submitted by: Margie Schaffner from Altoona, PA
Originally shared on the web 02/21/2017

16-oz. pkg. frozen broccoli, carrots and cauliflower
8-oz. pkg. vegetable-flavored cream cheese, softened
10-3/4 oz. can cream of mushroom soup
1/2 to 1 c. seasoned croutons

Prepare vegetables according to package directions; drain and place in a large mixing bowl. Stir in soup and cream cheese; mix well. Spread into a greased one-quart casserole dish; sprinkle with croutons. Bake, uncovered, at 375 degrees until bubbly, about 25 minutes. Makes 4 to 6 servings.