1 (20 oz.) pkg. frozen cauliflower
1 (17 oz.) can cream style corn
2 c. shredded Swiss cheese (8 oz.)
1 (10 3/4 oz.) can condensed cream of celery soup
1 1/2 c. soft rye bread crumbs (2 slices)
1 (10 oz.) pkg. frozen cut broccoli
1 (17 oz.) can whole kernel corn, drained
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. butter, melted

Cook cauliflower and broccoli according to package directions; drain. Cut up any large pieces. Combine cream style corn, drained whole kernel corn, cheese, and soup. Fold in cooked vegetables and mushrooms. Turn mixture into 13 x 9 x 2 inch baking dish. Toss bread crumbs with melted butter; sprinkle onto casserole. Bake, uncovered, at 375 degrees for 30 to 35 minutes. Let stand 10 minutes before serving. Makes 10 to 12 servings.