Mixed Vegetable Casserole - cooking recipe

Ingredients

1 can French-style green beans
1 can white Shoepeg corn
1 can cream of chicken soup
1 can water chestnuts, diced
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. shredded cheese
1 sleeve Ritz crackers
1 stick margarine

Preparation

Drain green beans and corn.
Add cream of chicken soup and water chestnuts (drained and diced).
Stir in celery, onion and shredded cheese.
Place in a 2-quart casserole dish.
Melt margarine and stir in crushed Ritz crackers.
Place on top of vegetables.
(I use Pepperidge Farm stuffing mix instead of crackers.)
Bake at 400\u00b0 for 45 minutes.