2 c. diced, cooked ham
2 c. cooked rice
1 (4 oz.) can water chestnuts, drained & chopped
1 (4 oz.) can mushrooms, chopped & drained
1 1/2 c. chopped celery
4 hard-cooked eggs, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. finely chopped onion
1 c. mayonnaise
2 tbsp. lemon juice
1 c. grated cheese
Salt & pepper to taste

In a large bowl, combine ham, rice, water chestnuts, mushrooms, celery and eggs. Set aside. Combine soups, onion, mayonnaise, lemon juice, salt and pepper. Stir into first mixture. Spoon into a buttered 9 x 13 inch baking pan. Refrigerate for several hours or overnight. Bake uncovered at 350 degrees for 1 1/4 hours. Remove from oven - top with grated cheese. Bake uncovered an additional 15 minutes.