2 (16 oz.) bags California blend vegetables
1 (4 oz.) can mushrooms
1 can sliced water chestnuts
1 (10 3/4 oz.) can cream of mushroom soup
6 slices American cheese or Velveeta

Cook vegetables as directed on package until crisp/tender; drain. Heat mushroom soup and cheese until cheese is melted. Add the rest of ingredients; stir into vegetables. Bake at 350 degrees for 30 minutes.