10 3/4 oz. can condensed cream of celery soup
16 oz. pkg. frozen Oriental blend vegetables
1/4 c. milk
8 oz. dairy sour cream
1 c. shredded cheese (Mozzarella is fine)
1/4 c. bread crumbs
1/4 c. grated Parmesan cheese

Cook frozen vegetables according to directions on package; drain well. Preheat oven to 375 degrees. Blend celery, soup, milk, sour cream, and cheese in a large bowl, lightly stir in vegetables and pour mixture into a shallow baking dish. In a small bowl mix Parmesan cheese and sprinkle over vegetable mixture. Bake 30 minutes or until bubbly and topping is toasted. Serves 4-6.