1 bunch broccoli, steamed until tender
1 can Chinese vegetables (Suey Veg. La Choy Chop)
1 can French style cut green beans
1 can cut asparagus
1 can English peas
1 can water chestnuts, sliced
1 c. chopped nuts
1 (2 oz.) jar sliced pimento
3 hard-boiled eggs, chopped
Dash of salt & pepper
1 c. melted butter
1/2 lb. sharp cheddar cheese, grated
2 cans mushroom soup
1 c. crushed saltines
1 can French fried onions (opt.)

Drain vegetables, mix lightly with nuts, pimento, eggs, salt, pepper, 3/4 of the butter, grated cheese and soup. Place in greased 3 quart casserole. Combine saltines with remaining 1/4 cup butter. Sprinkle over top of casserole. Bake at 325 degrees for 25 minutes. Top with French fried onions if desired the last 10 minutes of baking time.