3 tbsp. butter
3 c. Rice Chex
1 (10 3/4 oz.) cream of celery soup
2/3 c. sour cream
1/4 c. shredded Swiss cheese
1/4 tsp. onion powder
1/2 tsp. seasoned salt
1/8 tsp. each pepper and ground thyme
1 (16-20 oz.) bag of Italian mixed vegetables, blanched

Preheat oven to 350 degrees. Butter shallow 1 1/2 quart baking dish. In small saucepan melt butter. Remove from heat. Add cereal crumbs. Stir until crumbs are evenly coated. Set aside. In large pan, combine soup, sour cream, cheese, and seasonings. Mix thoroughly, fold in cooked vegetables. Pour into baking dish. Sprinkle crumbs over top. Bake 40-50 minutes.