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

Drain whole kernel corn, cooked cauliflower, cooked broccoli, and mushrooms. Combine cream style corn, cheese, and soup. Fold in drained vegetables.

Turn into 12 x 7 1/2 x 2 baking dish. Melt butter and toss with bread crumbs. Sprinkle on top of mixture. Bake uncovered at 375 degrees for 30-35 minutes.