Creamy Vegetable Casserole

1 package (16 ounces) frozen broccoli, carrots and cauliflower
1 can (103/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2–1 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-quart baking dish. Sprinkle with croutons. Bake, uncovered, at 375 degrees for 25 minutes or until bubbly.

Yield: 6 servings