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

Drain whole corn, cooked cauliflower, cooked broccoli and mushrooms. Cut up large pieces of cauliflower. Combine cream style corn, cheese and soup. Fold in drained vegetables. Turn into a 12 x 7 x 2 inch baking dish. Melt butter, toss with crumbs. Sprinkle atop mixture. Bake, uncovered, in a 375 degree oven 30-35 minutes or until hot. Serves 12-15.