Creamy Vegetable Casserole

1 pkg (16 oz) frozen broccoli, carrots and cauliflower
1 can cream of mushroom soup, undiluted
1 carton (8 oz) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1 qt baking dish. Sprinkle with croutons. Bake, uncovered, at 375� for 25 minutes or until bubbly.

Yields six servings.

AUTHOR: Hick Chick