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

Prepare vegetable 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.