1 lg. can whole corn
10 oz. pkg. frozen cauliflower, cooked
10 oz. pkg. frozen broccoli, cooked
4 oz. can sliced mushrooms
1 lg. can cream-style corn
2 c. shredded Swiss cheese
10 3/4 oz. cream of celery soup
2 tbsp. butter
1 1/2 c. soft white or rye bread crumbs

Drain whole kernel corn, cooked cauliflower, broccoli and canned mushrooms. Cut up large pieces of cauliflower. Combine cream-style corn, cheese and soup. Fold in drained vegetables. Turn into 12 x 7 1/2 x 2 inch baking dish. Melt butter. Toss with bread crumbs. Sprinkle on top. Bake at 375 degrees for 30 to 35 minutes. Serves 12 to 15.