2 cans green peas (1 lb. cans)
1 can sliced carrots, (16 oz.)
2 cans whole mushrooms, small cans
1 can water chestnuts, sliced
1/2 c. grated cheddar cheese
1 can cream of mushroom soup
Pinch of oregano
salt and pepper to taste
1 stick butter
3/4 pkg. stuffing mix

Combine drained vegetables, cheese, undiluted mushroom soup, oregano, salt and pepper. Turn mixture into greased casserole 9x13. In a skillet, melt butter. Add dressing mix. Stir to coat. Spread over top of vegetables. Bake at 325 degrees for 30 minutes until bubbly.