Broccoli And English Peas

• 2 (10 oz.) pkg. chopped broccoli
• 1 pkg. frozen English peas
• 1 c. cream of mushroom soup
• 1 c. mayonnaise
• 1 c. sharp cheese, grated
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 eggs, beaten
• 1 medium onion, chopped
• coarse cracker crumbs
• 1 c. water chestnuts
• melted butter

1. Cook broccoli until just tender.
2. Drain well.
3. Mix soup, mayonnaise, cheese, salt, pepper, eggs and chopped onion while broccoli is draining.
4. In a 2 1/2-quart casserole, place half the broccoli; over this layer place all of the peas and water chestnuts.
5. Pour half of soup mixture over the peas and then add the remaining broccoli.
6. Finish with soup mixture.
7. Top with cracker crumbs and drizzle butter over the crumbs.
8. Bake 30 minutes in 350u0b0 oven.

broccoli, peas, cream of mushroom soup, mayonnaise, sharp cheese, salt, pepper, eggs, onion, coarse cracker crumbs, water chestnuts, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749066 (may not work)