1 (16 oz.) pkg. frozen California blend vegetables (broccoli, cauliflower, carrots)
1 can condensed cream of mushroom soup, undiluted
3 oz. cream cheese
1 c. shredded sharp Cheddar cheese
1 (4 oz.) can pieces and stems mushrooms, drained
1 c. corn flakes, crushed
1/4 tsp. basil
1/4 tsp. celery salt
1/8 tsp. thyme
2 tbsp. butter, melted

Prepare vegetables according to directions on package. 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 a 1 1/2 quart casserole. Place corn flakes and spices in a plastic storage bag and crush with rolling pin. Sprinkle crushed corn flakes on top of casserole and drizzle with melted butter. Bake at 350 degrees for 20 minutes or until sauce bubbles. Simply delicious. Makes 4 to 6 servings.