Crunchy Garden Cheddar Casserole - cooking recipe

Ingredients

1 (7 oz.) pkg. or 2 c. uncooked elbow macaroni, cooked as pkg. directs and drained
2 (10 oz.) pkg. frozen cauliflower, cooked to directions
1 (10 oz.) pkg. frozen green peas, thawed
2 (10 3/4 oz.) cans condensed cream of chicken soup
1 (8 oz.) can sliced water chestnuts, drained
8 oz. (2 c.) shredded Cheddar cheese
1 (2.8 oz.) can Durkee French fried onions

Preparation

Preheat oven to 350\u00b0.
In large bowl, combine cooked macaroni, cauliflower, peas, soup, water chestnuts, 1 cup cheese and 1/2 can onions.
Mix well.
Turn into greased 13 x 9-inch baking dish. Top with remaining cheese.
Bake 30 minutes or until hot.
Top with remaining onions.
Bake 5 minutes longer.
Makes 6 to 8 servings.