2 (16 oz.) pkgs. frozen cauliflower, broccoli, and carrot combination
1 c. sliced mushrooms (fresh or canned)
1 c. sliced water chestnuts
1 can cream of chicken soup
1 sm. onion, chopped
1 tsp. Worcestershire sauce
2 c. grated sharp Cheddar cheese
buttered bread crumbs

Cook frozen vegetables until tender-crisp. If using fresh mushrooms, saute until tender. Toss together vegetables, mushrooms, and water chestnuts. Stir together soup, onion, and Worcestershire sauce. Add to vegetable mixture. Toss with cheese and spoon into large casserole. Bake at 350 degrees for 30 minutes. Top with crumbs and bake 15 minutes more.