Creamy Vegetable Casserole
- 1 package frozen broccoli, carrots and cauliflower (16oz.)
- 1 can cream of mushroom soup, undiluted
- 1 carton spreadable garden vegetable cream cheese (8oz.)
- 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 qt. baking dish. Sprinkle with croutons. Bake, uncovered at 375 degrees F for 20 minutes or until bubbly.
By Robin from Washington, IA
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