1 (20 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen cut broccoli
1 (17 oz.) can cream-style corn
1 (17 oz.) can whole kernel corn
2 c. shredded Swiss cheese
1 can cream of celery soup
4 oz. can sliced mushrooms, drained
1 1/2 c. soft rye bread crumbs (2 sclices)
2 Tbsp. butter, melted
Cook cauliflower and broccoli according to package
directions; drain. Cut up the large pieces. Combine corn,
cheese and soup. Fold in cooked vegetables and mushrooms.
Turn mixture into a 13 x 9 x 2-inch baking dish. Toss bread
crumbs with melted butter; sprinkle on top of casserole. Bake
(uncovered) at 375 degrees for 30 to 35 minutes. Let stand 10 minutes
before serving. Makes 10 to 12 servings.
Steamed or boiled tender crisp fresh brocolli or caulifower can be used
in place of frozen.