1 (16 oz.) pkg. frozen broccoli, carrots and cauliflower
1 (10 3/4 oz.) can cream of celery or cream of mushroom soup (undiluted)
1 (8 oz.) carton vegetable cream cheese
1/2 to 1 c. seashell croutons

Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1-quart baking dish. Sprinkle with croutons.

Bake, uncovered, at 375°F for 25 minutes or until bubbly.