Vegetable Casserole - cooking recipe

Ingredients

2 c. cooked carrots, sliced
2 (10 oz.) pkg. frozen cauliflower or 1 head, cooked slightly
1 (18 oz.) can peas and tiny pearl onions, drained
1 (5 oz.) can water chestnuts or almonds, chopped
2 cans mushroom soup, undiluted
8 oz. shredded sharp Cheddar cheese

Preparation

Toss together all ingredients except the cheese and top with cheese.
Bake
in a large greased casserole dish at 350\u00b0 until boils good and cheese melts.