2 (10 oz.) boxes frozen mixed vegetables
1 med. onion, chopped
1 can sliced water chestnuts, drained
1 c. mayonnaise
1 1/2 c. grated Cheddar cheese
1 c. Pepperidge Farm herb stuffing

Cook frozen vegetables according to directions. Drain. Mix with onion, water chestnuts, mayonnaise and 1 cup cheese.

Spread in a greased 9 x 13 inch casserole. Sprinkle with remaining cheese and stuffing mix (or 1 cup fresh bread crumbs). Dot with butter. Bake at 350 degrees for 25-30 minutes.