1/2 c. thinly sliced onion
1 (6 oz.) can sliced mushrooms, drained
1/4 c. butter
1 (10 oz.) frozen peas, partly defrosted
1 lb. can bean sprouts, drained
1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. milk
1 tsp. salt & dash of pepper
1 can water chestnuts, sliced
1 c. chow mein noodles

Saute onion and mushrooms in butter. Add peas, bean sprouts and water chestnuts. Blend together soup, milk, salt and pepper. Pour over mixture of vegetables. Mix carefully. Place in 1 1/2 quart shallow casserole. Top with chow mein noodles around edges. Bake at 350 degrees for 30 to 40 minutes.