Veg-All Casserole - cooking recipe

Ingredients

2 cans Veg-All, drained
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. finely chopped onion
1 small can sliced water chestnuts, drained
1 c. celery
1 tsp. salt and pepper
1 Tbsp. sugar

Preparation

Mix all ingredients and put in large baking dish.
Melt 1 stick butter and mix with 1 roll Ritz crackers, crushed.
Sprinkle on top of vegetables.
Cook at 300\u00b0 for about 30 minutes until lightly brown and bubbly.