Creamy Vegetable Casserole

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Creamy Vegetable Casserole

Ingredients

  • 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

Directions

  1. 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.

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