3 (10 oz.) pkg. frozen peas, cooked
2 sm. cans water chestnuts, drained and thinly sliced
2 lg. cans bean sprouts, drained
1 lb. button mushrooms, sauteed in butter
2 (10 1/2 oz.) cans cream of mushroom soup
2 (3 1/2 oz.) cans french fried onion rings

Beat soup with fork. Mix vegetables with soup in large buttered casserole. Bake at 350 degrees about 30 minutes. Top with onion rings; continue baking another 15 to 20 minutes.