1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen cut broccoli
1 (17 oz.) can cream style corn
1 (10 3/4 oz.) can condensed cream of celery soup or cream of mushroom soup
1 1/2 c. shredded American or process Swiss cheese (6 oz.)
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. dried minced onion
1/2 tsp. dried thyme, marjoram, or savory crushed
2 tbsp. butter
1 c. soft bread crumbs

Preheat oven to 375 degrees.

In a large saucepan cook cauliflower and broccoli according to package directions. Drain; remove vegetables from pan.

In the same pan, combine corn, soup, cheese, mushrooms, onion and herb. Cook and stir until bubbly. Stir in cauliflower and broccoli. Transfer mixture to a 2 quart casserole dish.

Melt butter; combine with crumbs. Sprinkle crumbs atop vegetable mixture. Bake in 375 degree oven for 12 to 15 minutes or until bubbly and crumbs are browned. Serves 10 to 12.

MICROWAVE DIRECTIONS: In a 2 quart casserole dish micro-cook cauliflower, broccoli and 2 tablespoons water, covered, on 100% power (high) 8 to 10 minutes or until crisp-tender, stirring once. Drain; remove vegetables from casserole. In the same casserole combine corn, soup, cheese, mushrooms, onion and herb. Stir in cauliflower and broccoli. Cook, uncovered, on high 10 to 12 minutes or until hot, stirring twice. Melt butter; combine with crumbs. Sprinkle crumbs atop vegetable mixture. Cook on high 30 seconds more.