Buffet Casserole - cooking recipe

Ingredients

1 (14 oz.) can chow mein vegetables
1 (16 oz.) can French-style beans
1 (16 oz.) can English peas
1 (14 1/2 oz.) can cut asparagus
1 (2 oz.) jar diced pimentos
1 (8 oz.) can sliced water chestnuts
1 (2 oz.) pkg. slivered almonds
3 hard-boiled eggs
1/2 tsp. minced dried garlic
1 (8 oz.) pkg. shredded Cheddar cheese
2 (10 1/2 oz.) cans mushroom soup (undiluted)
1 stack (1 1/2 c.) crushed saltines
1/2 stick margarine, melted
1 (3 oz.) can French fried onion rings

Preparation

Drain vegetables.
Mix with other ingredients (except last 3). Turn into a lightly greased 9 x 13 x 2-inch casserole dish. Combine crumbs with margarine and sprinkle over vegetables.
Bake in 350\u00b0 oven for 25 to 30 minutes, until bubbly.
Top with onion rings last 20 minutes of baking time.