1 (16 oz.) pkg. California vegetables (broccoli, cauliflower, carrots)
1 lg. onion, chopped
4 tbsp. butter
1 can cream of chicken soup
1 c. sour cream
1 1/2 c. croutons, any flavor

Saute thawed vegetables and onions in 3 tbsp. butter about 3 minutes. Add soup and sour cream. Mix well. Add 1 cup croutons and mix again. Pour into buttered 1 1/2 quart casserole.

Melt remaining butter and add croutons until well coated. Sprinkle over top of casserole. Bake at 350 degrees for 30 minutes or until bubbly. Serves 4-6.