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

Steam or blanch the mixed winter vegetables for about 3-4 minutes until just tender, then drain and set aside.

In a large mixing bowl, combine the drained vegetables with cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and pepper. Mix thoroughly.

Spread the vegetable mixture evenly into the greased baking dish.

In a small bowl, combine breadcrumbs with melted butter and sprinkle over the vegetable filling.

Bake uncovered for 25-30 minutes until topping is golden brown and bubbling.

Let the casserole rest for about 5 minutes before serving.