Casserole For A Crowd - cooking recipe

Ingredients

1 (14 ounce) can chow mein-style vegetables
1 (16 ounce) can french-style green beans
1 (16 ounce) can peas
1 (14 1/2 ounce) can cut asparagus
1 (2 ounce) jar pimentos
1 (8 ounce) jar sliced water chestnuts
1 (2 ounce) package sliced almonds
3 hard-boiled eggs
2 -3 cloves fresh minced garlic
8 ounces cheddar cheese, grated (or more if desired)
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
1 1/2 cups crushed saltine crackers (or 1 stack crushed)
1/2 cup butter or 1/2 cup margarine, melted
1 (3 -6 ounce) can French fried onion rings

Preparation

Set oven to 350 degrees.
Grease a 9\" x 13\" baking pan.
Drain veggies well.
In a bowl, lightly mix the veggies with almonds, eggs, seasonings, cheese and soup.
Transfer the mixture to prepared baking pan.
Combine the crushed crackers with melted butter; sprinkle over the vegetable/casserole mixture.
Bake for 25-30 minutes, or until bubbly.
Top with onion rings the last 20 minutes of baking time.