3 tbsp. butter
3 c. (bite-size) Rice Chex, crushed to equal 1 c.
1 (10 1/2 oz.) can condensed cream of celery soup
2 3/8 c. dairy sour cream (2 sm. containers)
1 1/2 c. shredded Swiss or mozzarella cheese
1 1/4 tsp. seasoned salt
1 1/2 tsp. onion powder
1 1/3 tsp. ground thyme
1 1/3 tsp. ground black pepper
1 (16 oz. or 20 oz.) bag frozen vegetables (combination of broccoli, cauliflower & carrots)

Preheat oven to 350 degrees. Butter shallow 1 1/4 quart baking dish or 9 x 13 x 2 1/2 inch pan. In small saucepan melt butter. Remove from heat. Add cereal crumbs. Stir until crumbs are evenly coated; set aside.

In a large bowl, combine soup, sour cream, cheese, seasoned salt, onion powder, thyme and pepper. Mix thoroughly. Fold in frozen vegetables. Pour into baking dish. Sprinkle crumbs over top. Bake 40-45 minutes or until vegetables are tender. Serves 6. Preparation time: 20 minutes.

Variation: One half to 1 pound baby shrimp, cleaned and cooked make a good addition.