2 (16 oz.) pkgs. frozen vegetables
1 can sliced water chestnuts
1 can sliced mushrooms
1 sm. can French fried onion rings
1 can cream of mushroom soup
1/2 c. milk
8 oz. shredded Cheddar cheese

May be San Francisco blend, California blend, Oriental or any kind you prefer.

Boil frozen vegetables 5 minutes and drain. Put half in casserole, layer water chestnuts, mushrooms, French fried onion rings, and add remaining half of vegetables. Pour soup and milk mixture over and top with cheese (I stir it a little). Bake covered 1 hour at 350 degrees.