1 (17 oz.) whole kernel corn
1 (10 oz.) frozen cauliflower (cooked)
1 (10 oz.) frozen cut broccoli (cooked)
1 (4 oz.) can sliced mushrooms
Drain these 4 after cooking
1 (17 oz.) cream style corn
2 c. shredded Swiss cheese
1 can cream of celery soup
1 1/2 c. soft rye or white bread crumbs
2 tbsp. butter

Cook and drain vegetables. Cream the cream corn, Swiss cheese and celery soup. Add vegetables.

Melt 2 tablespoons butter. Toss with 1 1/2 cups soft rye or white bread crumbs. Place this on top of vegetables. Bake at 375 degrees for 30-35 minutes. Can be made ahead and chilled but add 15 minutes to cooking time.