Buffet Vegetable Bake - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen mixed peas and carrots
1 (8 oz.) pkg. frozen green beans
1 (5 oz.) can sliced water chestnuts, drained
1 (3 oz.) can broiled sliced mushrooms, drained
1 can cream of mushroom soup
3 to 4 Tbsp. sherry (optional)
1 tsp. Worcestershire sauce
2 c. shredded sharp process cheese
1/4 c. buttery cracker crumbs

Preparation

Cook frozen vegetables using package directions until tender-crisp; drain.
Add water chestnuts and mushrooms.
Combine remaining ingredients except crumbs in bowl; mix well.
Add to vegetables; toss to mix.
Turn into 2-quart casserole.
Bake at 350\u00b0 until bubbly, stirring occasionally.
Sprinkle with crumbs. Yields 10 to 12 servings.