1 lb. pkg. California style frozen vegetables
1/4 c. onion, chopped
1 c. sour cream
1 (8 oz.) pkg. stuffing mix
1 can cream of chicken soup
1/4 c. melted butter

Cook frozen vegetables according to package and drain. Mix soup and sour cream together. Add vegetables. In a separate bowl, mix dry stuffing with melted butter. Put half of stuffing mixture in bottom of 13 x 9-inch pan. Then spread vegetable mixture on top. Then add remaining stuffing mixture.

Bake at 350°F for 20 minutes.