1 (8 oz.) can water chestnuts, sliced
1 (4 oz.) can mushrooms
1 (14 1/2 oz.) can bean sprouts
1 (10 oz.) frozen peas
1 can mushroom soup
1/2 c. Cheddar cheese, grated
1 can onion rings

Drain chestnuts, mushrooms and bean sprouts. Do not cook peas. Combine chestnuts, bean sprouts, mushrooms, peas, soup and cheese. Place in covered casserole. Bake 1/2 hour at 350 degrees. Uncover and top with onion rings. Bake 10 minutes longer or until done.