Vegetable Casserole - cooking recipe

Ingredients

2 (15 oz.) cans Veg-All
1 (15 to 16 oz.) can whole corn (yellow or white sweet)
1 c. finely diced celery
1 medium onion, minced
1 c. grated sharp Cheddar cheese
3/4 c. mayonniase
1 pkg. Ritz crackers
1/2 stick melted butter or margarine

Preparation

Drain liquid from canned vegetables and mix all ingredients except crackers and butter together and put in 2-quart casserole dish (bowl or rectangle pan).
Crush crackers and spread them on top evenly.
Pour melted butter over all and put in the preheated oven.
Bake at 375\u00b0 for 30 to 45 minutes (or until crackers are golden brown) and serve.