10 oz. pkg. frozen brussels sprouts
2 c. frozen tiny whole onions
2 c. frozen tiny whole carrots
10 1/2 oz. can cream of celery soup
1/2 c. shredded Cheddar cheese
1/4 c. buttered bread crumbs

Combine frozen vegetables and soup. Spoon into shallow baking dish and cover. Bake at 325 degrees for 45 minutes. Stir vegetables once after 30 minutes. Top with cheese and crumbs; uncover for last 5-10 minutes.