Vegetable Casserole - cooking recipe

Ingredients

2 cans mushroom soup, undiluted
1 large can mushrooms
1 stick margarine
2 cans asparagus
1 can green peas
1 can bean sprouts
1 can sliced water chestnuts
1 can French fried onion rings
1 c. crushed cheese crackers

Preparation

Heat soup, mushrooms and margarine and stir until well blended.
Drain asparagus, peas, bean sprouts and sliced water chestnuts.
Layer vegetables in order in a buttered 9 x 13-inch casserole.
Pour soup mixture over all the vegetables.
Top with 1 can onion rings and a thin layer of crushed cheese crackers.
Heat 30 minutes or until bubbly at 350\u00b0.