1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen cut broccoli
1 (17 oz.) can cream-style corn
1 (10 3/4 oz.) can cream of celery soup
1 1/2 c. shredded Cheddar cheese
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. dried minced onion
1/2 tsp. dried thyme
2 tbsp. butter
1 c. soft bread crumbs

Preheat oven to 375°F. Cook cauliflower and broccoli according to pkg. directions. Drain. In a large saucepan combine, corn soup, cheese, mushrooms, onion and thyme. Cook and stir until bubbly. Stir in cauliflower and broccoli. Transfer mixture to a 2-quart casserole. Melt butter, and combine with crumbs. Sprinkle on top of mixture.

Bake for 12-15 minutes or till bubbly and crumbs are browned.

Serves 10-12.