2 c. cooked sliced carrots
2 c. wax beans, cooked
2 c. green beans, cooked
1 can water chestnuts, sliced
1 (4 1/2 oz.) can sliced mushrooms
1 can cream of mushroom soup
Dill weed (about 1/2 tsp.)
1 c. shredded American cheese
1 c. crushed cornflakes
2 tbsp. milk

Place first 5 ingredients in greased 2 quart casserole. Mix dill weed and soup with 2 tablespoons milk. Spread over vegetables and top with shredded cheese and cornflakes. Bake, uncovered, 45 minutes at 350 degrees.