Vegetable Casserole - cooking recipe

Ingredients

1 (20 oz.) bag frozen corn
1 (20 oz.) bag frozen peas and carrots
4 oz. (1 c. approximately) Cheddar cheese, shredded
1/2 c. celery, chopped
1 (5 oz.) can water chestnuts, sliced
1 1/2 c. Hellmann's mayonnaise
1 tsp. salt
minced onion flakes (about 2 tsp.)
16 Ritz crackers, crushed
2 Tbsp. butter, melted

Preparation

Cook and drain vegetables.
Mix with all remaining ingredients, except crackers and butter.
Top with cracker crumbs and drizzle butter over the casserole.
Bake 30 minutes at 350\u00b0, uncovered. Serves 12.