Vegetable Crunch - cooking recipe

Ingredients

2 (16 oz) cans Veg-All, drained
1 c. chopped celery
1 c. chopped onion
1 c. grated Cheddar cheese
1 c. mayonnaise
1 c. water chestnuts
1/2 c. crushed Ritz crackers
1/2 c. oleo

Preparation

Mix first 6 ingredients.
Place in casserole dish.
Top with crackers and dot with oleo.
Bake in moderate oven, 350\u00b0, until cheese melts and crackers are golden brown.