Veg-All Casserole

• 3 cans Veg-All vegetables, drained, or equivalent in frozen vegetables
• 1/2 c. English peas
• 1 c. chopped onions
• 1 c. diced celery
• 1 c. mayonnaise or part sour cream
• 1 can sliced water chestnuts, drained
• 1 c. grated Cheddar cheese
• salt and pepper to taste
• 1 tube Ritz crackers, crushed
• 1 stick margarine, melted

1. If using frozen vegetables, cook according to package directions, adding onions and celery during the last few minutes. Drain and mix with remaining ingredients, except crackers and margarine.
2. Pour into greased 9 x 14-inch casserole dish.
3. Mix together crackers and margarine and sprinkle over casserole.
4. Bake in a 350u0b0 oven until light brown and bubbly.
5. Serves 8 to 12.

vegall vegetables, english peas, onions, celery, mayonnaise, water chestnuts, cheddar cheese, salt, crackers, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050023 (may not work)