1 (20 oz.) bag California vegetables, broccoli, cauliflower & carrots
1 can cream of mushroom soup, undiluted
3 oz. cream cheese
1 c. shredded sharp Cheddar cheese
1 c. cornflakes, crushed
14 oz. can pieces & stems mushrooms
1/4 tsp. basil
1/4 tsp. celery salt
1/8 tsp. thyme
1 tbsp. butter, melted

Prepare vegetables according to directions on package; drain. In a pan heat soup, cream cheese and Cheddar cheese until sauce is smooth and cheese melted. Combine vegetables and sauce. Add mushrooms and place in a casserole dish. Place cornflakes and spices in bag and crush sprinkle crushed flakes on top of casserole and drizzle with melted butter. Bake at 400 degrees for 15-20 minutes. 4-6 servings.