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Ingredients:

1 (16-ounce) package frozen broccoli, carrots, and cauliflower
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) carton spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned crouton

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.

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