2 (10 oz.) pkg. frozen peas and carrots
1 (9 oz.) pkg. frozen green beans
1 (5 oz.) can water chestnuts, drained and sliced
1 (3 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
3 to 4 tbsp. cooking sherry
1 tsp. Worcestershire sauce
Dash of hot pepper sauce
2 c. American cheese, shredded
1/4 c. round cracker crumbs (Ritz or Hi Ho crackers)

Cook vegetables until just tender, drain and combine with chestnuts and mushrooms. Combine remaining ingredients, except crumbs, for sauce. Toss sauce with vegetables, put in 2-quart casserole, sprinkle crumbs on top. Bake at 350 degrees for 40 to 45 minutes.