Buffet Casserole

• 1 (14 oz.) can chow mein vegetables
• 1 (16 oz.) can French-style beans
• 1 (16 oz.) can English peas
• 1 (14 1/2 oz.) can cut asparagus
• 1 (2 oz.) jar diced pimentos
• 1 (8 oz.) can sliced water chestnuts
• 1 (2 oz.) pkg. slivered almonds
• 3 hard-boiled eggs
• 1/2 tsp. minced dried garlic
• 1 (8 oz.) pkg. shredded Cheddar cheese
• 2 (10 1/2 oz.) cans mushroom soup (undiluted)
• 1 stack (1 1/2 c.) crushed saltines
• 1/2 stick margarine, melted
• 1 (3 oz.) can French fried onion rings

1. Drain vegetables.
2. Mix with other ingredients (except last 3). Turn into a lightly greased 9 x 13 x 2-inch casserole dish. Combine crumbs with margarine and sprinkle over vegetables.
3. Bake in 350u0b0 oven for 25 to 30 minutes, until bubbly.
4. Top with onion rings last 20 minutes of baking time.

mein vegetables, beans, english peas, pimentos, water chestnuts, slivered almonds, eggs, garlic, cheddar cheese, mushroom soup, stack, margarine, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187118 (may not work)