1 1/2 c. cooked cauliflower
1 1/2 c. cooked peas
1 1/2 c. cooked lima beans
1 c. cooked carrots
1 c. chopped celery
1/2 c. chopped onion
1/2 c. sliced water chestnuts
1 can cream of celery soup or any cream soup you prefer
1 c. shredded cheese
1 c. sour cream
Salt and pepper to taste

Combine all vegetables in 2 quart casserole. In small bowl blend soup, cheese, sour cream, salt, and pepper; pour over vegetables. Sprinkle 1/2 cup bread crumbs and 2 teaspoons butter on top of casserole. Bake at 350 degrees, covered, 20 minutes or uncovered 15 minutes.