Crumb-Topped Vegetables - cooking recipe

Ingredients

1 (750 g) package california-blend frozen vegetables (broccoli, cauliflower, carrots)
1 (52 g) package cream of broccoli soup mix (Knorr)
2 teaspoons mayonnaise
1/4 cup shredded cheddar cheese
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons melted butter
1/2 cup shredded cheddar cheese (for top)

Preparation

1. Cook soup according to package directions using half of the liquid.
2. Combine hot soup, mayonnaise and 1/4 cup cheddar cheese.
3. Place vegetables in a casserole dish and pour hot soup mixture over top.
4. Mix breadcrumbs, parmesan cheese and butter. Sprinkle over veggies & soup.
5. Bake uncovered at 350 degrees F for 40-50 minutes or until veggies are cooked.
6. Sprinkle more cheddar cheese over crumb topping and bake 5 minutes to melt.