1 (16 oz.) poly bag of California blend vegetables (broccoli, carrots, cauliflower)
1 can condensed cream of mushroom soup, undiluted
3 oz. cream cheese
1 c. shredded sharp cheddar cheese
1 c. Corn Flakes, crushed
1 (4 oz.) can pieces & stems mushrooms
1/4 tsp. basil
1/4 tsp. celery salt
1/8 tsp. thyme
1 tbsp. butter, melted

Prepare vegetables according to package directions. Drain. In a pan heat soup, cream cheese and cheddar cheese until sauce is smooth and cheese melted. Combine vegetables and sauce; add mushrooms and place in 1 1/2 quart casserole. Place Corn Flakes and spices in plastic bag and crush with rolling pin.

Sprinkle crushed flakes on top of casserole and drizzle with melted butter. Bake at 400 degrees for 15 minutes or until sauce bubbles. 4 to 6 servings.