Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.

In a large pot, bring water to a boil and steam or blanch the mixed winter vegetables for 3-4 minutes. Drain thoroughly.

In a mixing bowl, combine the prepared vegetables with cream of mushroom soup, milk, shredded cheese, thyme, garlic powder, salt, and pepper. Stir until creamy.

Spoon the vegetable mixture into the greased baking dish and spread evenly.

Mix breadcrumbs with melted butter and sprinkle evenly over the casserole.

Bake uncovered for 25-30 minutes until golden brown and bubbly.

Let the casserole rest for 5 minutes before serving.