6 c. fresh cut up vegetables or 2 bags frozen (use cauliflower, broccoli, carrots, and onion)
1 can cream of celery or cheddar soup

Cook fresh vegetables and drain. If using frozen, place in 9 x 13 inch baking dish uncooked about sort of thawed. Add soup and bake for 20 minutes at 350 degrees or until bubbly. Add parmesan topping and brown lightly, using broiler if necessary.

PARMESAN CRUMB TOPPING:

1/2 c. bread crumbs
1/4 c. parmesan cheese
2 tbsp. chopped parsley (omit if bread crumbs are seasoned variety)
2 tbsp. melted butter