2 boxes each of frozen broccoli, cauliflower, carrots
1 1/2 cans cream of mushroom soup
3/4 c. flavored bread crumbs or Pepperidge Farm stuffing mix

Cook each vegetable separately for 3 minutes. In 13"x9" glass dish, place layer of broccoli, spread soup over it, layer of cauliflower, spread soup over it and layer of carrots. (This part can be done even a day before use.) Right before you bake it, top with bread crumbs and dot with butter. Bake at 350 degrees for 30 to 40 minutes.