Crunchy Garden Cheddar Casserole

• 1 (7 oz.) pkg. or 2 c. uncooked elbow macaroni, cooked as pkg. directs and drained
• 2 (10 oz.) pkg. frozen cauliflower, cooked to directions
• 1 (10 oz.) pkg. frozen green peas, thawed
• 2 (10 3/4 oz.) cans condensed cream of chicken soup
• 1 (8 oz.) can sliced water chestnuts, drained
• 8 oz. (2 c.) shredded Cheddar cheese
• 1 (2.8 oz.) can Durkee French fried onions

1. Preheat oven to 350u0b0.
2. In large bowl, combine cooked macaroni, cauliflower, peas, soup, water chestnuts, 1 cup cheese and 1/2 can onions.
3. Mix well.
4. Turn into greased 13 x 9-inch baking dish. Top with remaining cheese.
5. Bake 30 minutes or until hot.
6. Top with remaining onions.
7. Bake 5 minutes longer.
8. Makes 6 to 8 servings.

elbow macaroni, frozen cauliflower, frozen green peas, condensed cream, water chestnuts, cheddar cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681690 (may not work)