1 large onion
4 tablespoons of butter or margarine
1 can of cream of mushroom soup
1 cup of sour cream
1-1/2 cups of seasoned croutons, divided
Thaw vegetables and saute with onion in 3 tablespoons of butter for three minutes. Add soup and sour cream, mix well. Add 1 cup of croutons, mix well. Pour mixture into buttered 1 1/2 quart cassarole dish. Heat remaining croutons in 1 tablespoon of butter or margarine until well coated. Sprinkle croutons on top of casserole. Bake at 350 degrees for about 30 minutes or until bubbly.
Makes 4 to 6 servings.