Creamy Veggie Bake

[Guest guest]

Creamy Veggie Bake

 

1 pkg. (16 oz.) frozen broccoli, carrots and cauliflower, thawed, drained,

cooked

1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted

1 carton (8 oz.) spreadable garden vegetable cream cheese

1/2 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 quart baking dish.

 

Sprinkle with croutons. Bake, uncovered, in a preheated 375° F., oven for 25

minutes

or until bubbly. 

 

Yield:  6 servings.