1 can whole kernel corn
1 can cut green beans
1 tbsp. Worcestershire sauce
1 can peas
1 can mushroom soup
1 can pimiento, diced
1 can potato sticks

Drain vegetables, keeping 3/4 cup liquid. Blend undiluted soup, sauce and vegetable liquid. Put in 1 1/2 quart casserole, add vegetables and toss lightly. Top with border of potato sticks and bake at 325 degrees for 40 minutes.