1 20 oz. pkg. frozen cauliflower
1 10 oz. pkg. frozen cut broccoli
1 17 oz. can creamed style corn
1 17 oz. can whole corn (drained)
2 c. (8 oz.) shredded Swiss cheese
1 10 3/4 oz. can condensed cream of celery soup
1- 4 oz. can sliced mushrooms (drained)
1 1/2 c. soft rye bread crumbs (about 2 slices)
2 tbsp. butter melted

Soak cauliflower and broccoli according to directions. Cut up large pieces. Combine creamed corn, whole corn, cheese and soup. Fold in cooked vegetables and mushrooms.

Toss bread crumbs with butter; sprinkle on top of casserole.

Bake in a 13 x 9 inch dish at 375°F for 30 to 35 minutes, uncovered.

Double recipe makes 22 servings.