2 lg. pkgs. (16 or 20 oz.) frozen California blend vegetables
2 cans Campbell Cheddar cheese soup
3/4 can of milk (soup can)
1 stick butter melted, enough Progesso Italian Bread crumbs to
make 2 c.
1 c. Scrudles, optional, cook after measuring
13 x 9 inch dish

Mix vegetables and scrudles together in baking dish. Heat soup and milk in saucepan and pour over vegetables. Melt butter in 4 cup measure in microwave, add the bread crumbs to make 2 cups. Mix thoroughly. Sprinkle over top of casserole. Bake in 350 degree oven for 45 minutes to hour until brown and bubbly.