1 1/2 lbs. ground beef
1/2 med. chopped onion
1 1/2 tsp. salt or to taste
1/8 tsp. pepper
1 (1 oz.) env. onion-mushroom mix
1 c. hot water
1 can whole kernel corn, drained
1 (10 oz.) pkg. frozen mixed vegetables, thawed and uncooked
1 c. dairy sour cream
Fresh parsley to taste
Buttered bread crumbs

Crumble beef into heated skillet. Cook over moderate heat until meat loses red color. Add onion during last few minutes cooking time. Drain off grease. Add salt, pepper, dry soup mix and parsley; mix well. Add water; mix well. Add corn, mixed vegetables and sour cream. Mix lightly but thoroughly. Spoon into 7x13 inch baking dish.

At this point, casserole may be covered and refrigerated for several hours, or wrapped in foil and frozen. It may be stored in freezer up to 1 month. Thaw in refrigerator. Let mixture stand until it reaches room temperature. Cover with buttered bread crumbs. Bake, uncovered, in preheated 350 degree oven for 1 hour or until bread crumbs are brown. Makes 6 servings.