16 oz. can sliced carrots
16 oz. yellow wax beans
16 oz. green beans
5 1/2 oz. water chestnuts, sliced
4 1/2 oz. can mushroom pieces
1 can cream of mushroom soup
5 oz. jar Kraft Old English sharp cheese spread
4 oz. can French fried onion rings (Durkee)

Drain vegetables, chestnuts and mushrooms. Place in 3 quart mixing bowl and gently mix in soup. Place in lightly greased 2 quart casserole dish. Spoon chunks of cheese over top; bake uncovered at 325 degrees for 30 minutes. Remove from oven; crumble onion rings and sprinkle over top of casserole. Bake uncovered at 350 degrees for 15 more minutes. Serves 10. VARIATIONS: You can use any variety of vegetables that you like (e.g. broccoli, cauliflower, and carrots are a good substitution). You can also use fresh or frozen vegetables but only cook them partially or they will get mashed up when you mix them with the soup.