1 bag Pictsweet California or Del Sol frozen vegetables
1 lg. onion, chopped
1/4 c. butter
1 can cream of chicken soup
1 c. sour cream
1 1/2 c. croutons, any flavor

Thaw Pictsweet vegetables and saute with onion in 3 tablespoons of butter, about 3 minutes. Add soup and sour cream; mix well. Add 1 cup of croutons; mix. Pour into buttered 1 1/2 quart casserole. Heat remaining croutons in 1 tablespoon butter until coated. Sprinkle over top of casserole. Bake at 350 degrees for about 30 minutes or until bubbly. Serves 4 to 6.