2 cans drained Veg-All
1 (8 oz.) carton sour cream
1 can cream of celery soup
1/2 c. chopped onion
1 c. grated sharp cheese
1 can sliced & drained water chestnuts
1 pkg. Pepperidge Farm herb bread crumbs
1 stick butter

Mix first 6 ingredients well and pour into large casserole dish. Top with bread crumbs. Melt butter and pour over top. Bake at 350 degrees for 30 minutes.