Vegetable Casserole - cooking recipe

Ingredients

1 large can superfine tiny sugar peas
1 large can superfine tiny butter beans
1 large can seasoned green beans
1 can water chestnuts, chopped coarsely
1 small red onion, sliced
1 1/2 c. Hellmann's mayonnaise
juice of 1 lemon
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Preparation

Drain all of canned vegetables.
Mix other ingredients and fold into vegetables.
Place in casserole and cover with Pepperidge Farm seasoned bread crumbs covered with butter.
Bake at 350\u00b0 for 30 minutes.
(May be prepared ahead of time and refrigerated until baking.)