Creamy vegetable casserole

By BClover

Ingredients

• 16 oz frozen broccoli, carrots and cauliflower
• 1 can cream of mushroom soup, undiluted
• 1 8 oz spreadable garden vegetable cream cheese
• 1/2 to 1 cup seasoned croutons

Preparation

Step 1

Cook vegetables according to package but just till crispy tender. In a large bowl. Stir in soup and cream cheese. Transfer to greased baking dish sprinkle with croutons. Bake uncovered at 375 for 25 minutes or until bubbly.