Casserole For A Crowd

• 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

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

vegetables, green beans, peas, pimentos, water chestnuts, almonds, eggs, garlic, cheddar cheese, cream of mushroom soup, crackers, butter, onion

Taken from www.food.com/recipe/casserole-for-a-crowd-79880 (may not work)