Vegetable Casserole - cooking recipe

Ingredients

2 cans Veg-All, drained
1 can cream of chicken soup
1 c. chopped celery
1/2 c. chopped onion
1 c. mayonnaise
1 c. water chestnuts, sliced

Preparation

Mix all ingredients.
Pour in buttered dish.
Bake at 350\u00b0 for 45 minutes.
Top with crackers with butter and let brown.
Do not dilute soup.
Prepare a day ahead.
Easy for working mothers.