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

Drain whole kernel corn, cooked cauliflower, cooked broccoli and mushrooms. Cut up any large pieces of cauliflower. Combine cream style corn, cheese and soup. Fold in drained vegetables. Turn into a 12 x 7 1/2 x 2 inch baking dish. Melt butter, toss with crumbs and sprinkle atop mixture. Bake uncovered at 375 degrees for 30 to 35 minutes.