2 cans veg-all vegetables, drained
1 can cream of chicken soup
1 c. mayonnaise
2 tbsp. onion flakes
15 saltine crackers, crumbled
butter

Drain vegetables well. In a bowl, combine mayonnaise, soup and onion. Stir in vegetables and place in an oven-proof casserole dish and cover. Bake 45 minutes in 350 degree oven. Remove from oven, uncover. Top with crumbled crackers and dab the top sparsely with butter. Return to oven for 15 minutes or until brown.