1 (17 oz.) can whole kernel corn
1 (10 oz.) pkg. frozen cauliflower, cooked
1 (10 oz.) pkg. frozen broccoli, cooked
1 (4 oz.) can sliced mushrooms
1 (17 oz.) can creamed corn
2 c. shredded Swiss cheese (I use cheddar)
1 (10 3/4 oz.) can cream of celery soup
2 tbsp. butter
1 1/2 c. rye or white bread crumbs (I don't use this much)

Drain vegetables and combine with cream style corn, cheese and soup. Pour into greased 12 x 8 inch casserole dish and top with crumbs and butter. Bake uncovered at 375 degrees for 30 to 35 minutes.