Veg-All Casserole - cooking recipe

Ingredients

2 cans Veg-All vegetables
1 can mushroom or celery soup
1 can sliced water chestnuts
1/2 c. chopped onions
1/2 c. chopped celery
1/2 to 3/4 c. mayonnaise
dash of pepper
1 c. grated cheese

Preparation

Drain Veg-All and chestnuts and mix all ingredients.
Put in 2-quart casserole.
Melt 1/2 stick butter.
Add 12 crumbled saltine crackers and saute.
Spread over top of vegetable mixture. Bake at 350\u00b0 for 30 minutes.