1 cup corn
1 cup carrot
1 cup green peas
1 cup green beans
4 ounces water chestnuts, canned
1 cup chopped onion, sauteed
1/4 cup butter
1 cup celery, diced
10 3/4 ounces cream of mushroom soup
1/2 cup mayonnaise
1 cup cracker crumbs
1 tablespoon butter

Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker crumbs, dot with butter. Bake at 300 F. until bubbly and golden brown on top.

Serving Size: 4

Submitted By: Judy Selkirk