Frozen California Vegetables(Recipe For Heart, Diet, Low-Fat) - cooking recipe

Ingredients

2 (16 oz.) frozen California vegetables
1 pkg. low light shredded cheese
1 can mushrooms
1 can water chestnuts
1 can celery soup
1 green pepper, sliced in thin strips
1 c. crushed Nabisco low-fat garden crisp crackers
1 stick light oleo

Preparation

Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.