Vegetable Casserole - cooking recipe

Ingredients

3 cans Veg-All, drained
1 can sliced water chestnuts, drained
1 can Shoe Peg corn
1 small jar pimiento
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1 c. mayonnaise
1 c. shredded cheese
1 c. sour cream
1 to 2 Tbsp. Worcestershire
salt to taste

Preparation

Mix all ingredients and top with 1/2 pound of crushed Ritz crackers.
Drizzle with melted butter.
Bake for 20 to 30 minutes or until bubbly at 350\u00b0.