Vegetable Casserole - cooking recipe

Ingredients

1 (20 oz.) poly bag Parisian style vegetables (broccoli, cauliflower and carrots)
1 can condensed cream of mushroom soup, undiluted
3 oz. cream cheese
1 c. shredded sharp Cheddar cheese
1 c. corn flakes, crushed
1 can Hoy mushroom pieces and stems
1/4 tsp. basil
1/4 tsp. celery salt
1/8 tsp. thyme
1 Tbsp. margarine, melted

Preparation

Prepare vegetables according to directions on package.
Drain. In a pan, heat soup, cream cheese and Cheddar cheese until sauce is smooth and cheese is melted.
Combine vegetables and sauce; add mushrooms and place in a 1 1/2-quart casserole.
Place corn flakes and spices in plastic storage bag and crush with rolling pin. Sprinkle crushed flakes on top of casserole and drizzle with melted margarine.
Bake at 400\u00b0 for 15 minutes or until sauce bubbles.
Makes 4 to 6 servings.