Directions 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 375degrees for 25 minutes or until bubbly. Yield: 6 servings. Originally published as Creamy Vegetable Casserole in Quick Cooking July/August 2001, p29 Nutritional Facts 1 serving (1 cup) equals 212 calories, 16 g fat (9 g saturated fat), 38 mg cholesterol, 650 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend