Vegetable Casserole

• 1 (8 oz.) can water chestnuts
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1 (16 oz.) pkg. Shoe Peg corn (frozen)
• 1 (16 oz.) can French-cut green beans, drained
• 1/2 c. shredded cheese
• 1 (10 3/4 oz.) can cream of mushroom soup
• salt and pepper to taste
• 1/2 c. margarine, melted
• 1 stick Ritz crackers, crushed or 2 c. corn flakes

1. Combine chestnuts, onions, celery, green pepper, corn, green beans, cheese and soup.
2. Salt and pepper to taste.
3. Pour into 2-quart buttered casserole.
4. Combine margarine and crackers or corn flakes.
5. Sprinkle on top of casserole.
6. Bake at 350u0b0 for about 45 minutes.
7. Yield:
8. 8 to 10 servings.

water chestnuts, onion, celery, green pepper, peg corn, green beans, shredded cheese, cream of mushroom soup, salt, margarine, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327176 (may not work)