1/2 c. onion
1/2 c. celery
1/2 c. butter
1 pkg. frozen mixed vegetables
1 can cream of mushroom soup
1 pkg. Pepperidge Farm herb dressing

Dice onion and celery and cook with frozen vegetables until tender in small volume of salted water. Transfer drained, cooked vegetable mixture and 1 can undiluted mushroom soup to greased casserole dish. Dot with butter and top with herb dressing (mixed to package directions). Dot again with butter. Bake at 350 degrees for about 40 minutes.