Vegetable Casserole - cooking recipe

Ingredients

2 cans Veg-All (16 oz. each), drained
1 c. light mayonnaise
1 can cream of chicken soup
1 c. diced celery
1 Tbsp. sugar or 2 pkg. Sweet 'N Low
1 tsp. pepper
1 roll Ritz crackers
1/2 tsp. salt
1 stick oleo, melted
1 small chopped onion
1 can water chestnuts, drained

Preparation

Combine all ingredients, except oleo and crackers; mix well. Spread in greased 9 x 12-inch dish.
Mix oleo and crushed crackers together.
Sprinkle over vegetables.
Bake at 325\u00b0 for 30 minutes. Serves 4.