Buffet Vegetable Bake - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen mixed peas and carrots
1 (9 oz.) pkg. frozen whole green beans
1 (5 oz.) can water chestnuts, drained and sliced
1 (3 oz.) can broiled, sliced mushrooms, drained
1 (10 1/2 oz.) can condensed cream of mushroom soup
3 to 4 Tbsp. cooking sherry
1 tsp. Worcestershire sauce
dash of bottled hot pepper sauce
2 c. shredded sharp cheese
1/4 c. rich round cracker crumbs

Preparation

Cook peas and carrots and beans until just barely tender. Drain.
Combine with water chestnuts and mushrooms.
Combine remaining ingredients, except crumbs, for sauce.
Toss with vegetables.