1 (16 oz.) pkg. frozen mixed vegetables (broccoli, carrots, cauliflower)
1/2 c. chopped onion
1 sm. can mushrooms, drained
1 (3 oz.) pkg. cream cheese (may use lowfat)
1 can cream of mushroom soup
1 c. bread crumbs
1/4 c. skim milk

Cook and drain frozen vegetables as directed on package. Place in 2-quart casserole dish. Add onions and mushrooms. Mix 3 oz. of softened cream cheese, mushroom soup and skim milk. Pour mixture over vegetables. Sprinkle bread crumbs over the top of casserole and bake at 325 degrees for 20-30 minutes.

Serves 4.