2 (10 oz.) pkg. frozen mixed peas & carrots
1 (3 oz.) broiled sliced mushrooms
3-4 tbsp. cooked sherry
1 dash Tabasco
1 (9 oz.) pkg. frozen whole green beans
1 tsp. Worcestershire sauce
2 c. shredded sharp American cheese
1 (5 oz.) can water chestnuts, strained & sliced
1 (10 1/2 oz.) can cream of mushroom soup
1/4 c. cracker crumbs

Cook vegetables until tender, drain, combine with chestnuts and mushrooms. Then combine rest of ingredients and toss with vegetables, put in 2 quart casserole. Bake uncovered at 350 degrees for 40-50 minutes, until hot and bubbly, stir occasionally, and sprinkle with cracker crumbs, mixed with a small amount of butter, melted, return to oven for a few minutes. Serves 10-12.