Enjoy this recipe from Easy Classic Casseroles.
Submitted by: Margie Schaffner from Altoona, PA
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.