2 (16 oz.) frozen California blend vegetables
1 can cream of mushroom soup
1 sm. can evaporated milk
1 (8 oz.) can sliced water chestnuts, drained
1 c. shredded cheddar cheese (or more)
1 can French fried onion rings

Cook vegetables and drain. Place cooked vegetables in casserole. Spread soup over top. Then pour evaporated milk over soup. Put water chestnuts over milk. Sprinkle cheese on top. Bake at 350 degrees for 35 to 45 minutes. Last 5 minutes put onion rings on top.