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

Steam or blanch your mixed winter vegetables for 3 to 4 minutes until tender but not fully cooked. Drain thoroughly.

In a large mixing bowl, combine the steamed vegetables with cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and pepper. Stir until well incorporated.

Spread the vegetable mixture evenly into your prepared baking dish.

Combine breadcrumbs with melted butter in a separate bowl, then sprinkle over the vegetable filling.

Bake uncovered for 25 to 30 minutes until the topping is golden brown and edges are bubbling.

Remove from oven and let rest for 5 minutes before serving.