1 (7 ounce) package cream cheese, softened
1/2 cup milk
1 (8 ounce) container frozen mixed vegetables
1 (8 ounce) can tomato-based cream of mushroom soup
Spread the cream cheese mixture in the bottom of a large glass dish or bowl. Sprinkle with milk and vegetables.
Cover and set aside.
Lightly butter the bottom of a 10x15-inch casserole dish or bowl. Arrange tomato-based cream of mushroom soup on top of the cream cheese mixture.
Cover and bake in preheated oven for 1 hour or until cream cheese is bubbly and bubbly and the cheese is golden brown.