| 1 20 oz. Frozen cauliflower |
| 1 10 oz. Frozen cut broccoli |
| 1 17 oz. Can cream style corn |
| 1 16 oz. Can whole kernel corn |
| 2 Cups shredded cheddar cheese |
| 1 can cream of celery soup |
| 1 3 oz. Can of mushrooms |
| 1 1/2 Cup soft rye bread crumbs |
| 1 Tbsp. Butter |
Cook and drain cauliflower and broccoli. Combine corn, cheese, and soup. Fold into vegetables and put in a 13″x9″ pan. Spread bread crumbs on top and dot with butter.
Bake at 375°F for 30-35 minutes. Let stand 10-12 minutes before serving. Serves 10-12. Could add a can of carrots, potatoes, or frozen peas.