Buffet Vegetable Bake

• 2 (10 oz.) pkg. frozen mixed peas and carrots
• 1 (8 oz.) pkg. frozen green beans
• 1 (5 oz.) can sliced water chestnuts, drained
• 1 (3 oz.) can broiled sliced mushrooms, drained
• 1 can cream of mushroom soup
• 3 to 4 Tbsp. sherry (optional)
• 1 tsp. Worcestershire sauce
• 2 c. shredded sharp process cheese
• 1/4 c. buttery cracker crumbs

1. Cook frozen vegetables using package directions until tender-crisp; drain.
2. Add water chestnuts and mushrooms.
3. Combine remaining ingredients except crumbs in bowl; mix well.
4. Add to vegetables; toss to mix.
5. Turn into 2-quart casserole.
6. Bake at 350u0b0 until bubbly, stirring occasionally.
7. Sprinkle with crumbs. Yields 10 to 12 servings.

frozen mixed peas, frozen green beans, water chestnuts, mushrooms, cream of mushroom soup, sherry, worcestershire sauce, cheese, buttery cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356653 (may not work)