1 pkg. frozen baby lima beans
1 pkg. frozen green beans
1 pkg. frozen asparagus
1 c. cooked carrots
2 onions, cut in rings
2 tbsp. butter
1 can cream of mushroom soup
1 pkg. slivered almonds

Cook vegetables separately, drain. Saute the onions in the butter. Layer each vegetable separate and put a couple tablespoons of mushroom soup between each layer. Put almonds on top. Bake at 350 degrees for 30 minutes.