2 (10 oz.) pkg. frozen broccoli, cooked and drained
17 oz. can English peas
16 oz. can Chinese vegetables
1 c. grated sharp cheese
1 c. mayonnaise
10 3/4 oz. can cream of mushroom soup (undiluted)
1 c. sliced water chestnuts
1/2 roll Ritz crackers

Cook soup, cheese and mayonnaise (add a little chopped onion if desired) over low heat until cheese melts. Place cooked broccoli in 9 x 13 inch baking dish. Spread with peas, then Chinese vegetables, then water chestnuts and cover with soup mixture. Cover with Ritz cracker crumbs and bake 30 or 40 minutes or until bubbly hot at 350 degrees.