1/2 stick butter
2 tbsp. flour
1 tbsp. minced onion
1 (8 oz.) can tomato sauce
1 (16 oz.) can tomatoes, drained and chopped
1 tbsp. Worcestershire sauce
1/2 tsp. chopped bay leaves
2 cans white shoepeg corn, drained
1 (4 oz.) jar sliced mushrooms, drained
1 sm. can water chestnuts, sliced
1/2 c. crushed Ritz crackers

Melt butter. Add flour and let cool. Add rest of ingredients, except cracker crumbs, and mix together. Pour into shallow 2-quart casserole. Place crushed crackers on top. Bake at 325 degrees for 25-30 minutes until it begins to bubble. Serves 6.