1 cup butter
1 cup white sugar
1 (10 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried minced onion
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried lemon zest
1 cup crushed cornflakes cereal
1 (20 ounce) can sweet potatoes, peeled
1 (4 ounce) can sliced carrots
1 (16 ounce) package cream cheese, softened
1 cup all-purpose flour
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium-low heat. Stirring often, stir together sugar, mixed vegetables, salt, pepper, oregano, onion, marjoram, basil, lemon zest, cornflakes, and salad dressing. Let mixture cool slightly, leaving a very thick syrup.
Place the cream cheese and flour in a bowl. Mix until smooth. Transfer to a 15x20 square baking pan.
Bake at 375 degrees F (190 degrees C) for 1 to 2 hours, or until a toothpick inserted into center of the casserole comes out clean.