2 (10 oz.) pkgs. frozen cauliflower
2 (10 oz.) pkgs. frozen cut broccoli
1 (12 oz.) can whole kernel corn, drained
2 (4 oz.) cans sliced mushrooms, drained
1 (17 oz. can cream style corn
2 c. shredded Swiss or American cheese
2 (10 3/4 oz.) cans cream of celery soup
Tomato slices, optional

Cut up large pieces of cauliflower. Combine frozen vegetables and 1/2 cup water; bring to boil. Reduce heat; cover and cook for 10 minutes or until vegetables are crisp-tender. Drain.

Put in 3-quart roaster. Stir in whole kernel corn and mushrooms; set aside. Combine cream style corn, Swiss or American cheese, and soup; stir into vegetable mixture in roaster.

Bake covered at 350 degrees for 45 minutes or until heated through, stirring twice. Garnish with tomato slices if desired.