1 pkg. Pepperidge Herb dressing mix (2 c.)
1 pkg. Frozen vegetable (green beans, broccoli, etc.)
1 c. sour cream
1 c. cream mushroom soup (cream chicken, cream cheese)
1 c. grated carrots
1/4 c. butter, melted

Melt butter, and toss in dressing mix. Cook vegetable about 5 minutes and drain. Mix sour cream, soup (undiluted), carrots and drained vegetables. Put layer of crumbs in casserole, layer of sour cream and vegetables mixture, another layer of crumbs. Be sure crumbs are always last layer on top. Bake uncovered for 25 to 30 minutes until slightly brown and bubbly, at 375 to 400 degrees with vegetable mixture, if desired and also more seasoning.