1 package (16 oz.) frozen broccoli, carrots, and cauliflower
1 can condensed cream of mushroom soup, undiluted
1 carton (8 oz.) spreadable garden vegetable cream cheese (regular cream cheese also works fine)
½ to 1 cup seasoned croutons
Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1 qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375 for 25 minutes, or until bubbly.
Coleman Recipe Book 2006,
Submitted by Gina
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