1 (20 oz.) bag frozen California mix vegetables (broccoli, cauliflower & carrots)
1 can cream of mushroom soup
3 oz. cream cheese
1 c. shredded cheddar cheese
1 c. corn flakes, crushed
1 (4 oz.) can mushrooms
1/4 tsp. basil
1/4 tsp. celery salt
1/8 tsp. thyme
1 tbsp. butter, melted

Cook vegetables according to package directions. Drain. In a pan heat soup, cream cheese and cheddar cheese until smooth and cheese is melted. Combine vegetables and sauce; add mushrooms and put in 1 1/2 quart casserole. Put corn flakes and spices in plastic bag and crush with a rolling pin. Sprinkle on top of casserole and drizzle with melted butter. Bake at 400 degrees for 15 minutes or until sauce bubbles.