Lg. #1 Roman blend frozen vegetables
1 pkg. Pepperidge Farm stuffing mix (herb seasoned), crushed
2 cans cream of chicken soup
1 c. sour cream
1 c. melted butter
1 c. shredded carrots
1/2 c. onion

Melt butter and mix with stuffing; reserve 1 cup stuffing for top. Layer in 9 x 13 inch pan. Cook vegetables 3 minutes. Mix soup and sour cream; add carrots and chopped onion to soup mixture. Add vegetables and mix. Put butter stuffing in pan. Add rest of ingredients on top of stuffing. Sprinkle with 1 cup of stuffing and Parmesan cheese. Bake 30 minutes at 350 degrees for 45 minutes.