2 (16 oz.) pkgs. frozen cauliflower, broccoli and carrot combination
1 c. sliced fresh or canned mushrooms, drained
1 c. sliced water chestnuts
1 (10 3/4 oz.) can condensed cream of chicken soup
1 sm. onion, chopped
1 tsp. Worcestershire sauce
2 c. grated sharp Cheddar cheese
Buttered fresh bread or cracker crumbs

Cook frozen vegetable until tender crisp. If using fresh mushrooms saute just until tender. Toss vegetables, mushrooms and water chestnuts. Stir soup, onions and Worcestershire sauce and stir into vegetables. Toss with cheese and spoon into large buttered casserole. Cook at 350 degrees for 30 minutes. Top with crumbs and bake 15 minutes.