1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1 c. mayonnaise
1 (5 oz.) can waterchestnuts, drained and sliced
1 sm. onion, chopped
1 (10 oz.) pkg. frozen lima beans, cooked and drained
1 (10 oz.) pkg. frozen Italian green beans, cooked and drained
1 (17 oz.) can peas, drained
1/2 c. round buttery cracker crumbs

Combine mustard, Worcestershire sauce, lemon juice and mayonnaise. Stir in water chestnuts and other vegetables. Spoon into a 2 quart casserole dish. Sprinkle with cracker crumbs on top. Bake at 350 degrees for 45 minutes. Serves 6 to 8.