1 can water chestnuts, sliced
1 (16 oz.) jar Cheez Whiz
2 pkgs. Birds Eye frozen cauliflower
2 pkgs. frozen broccoli
2 pkgs. frozen brussel sprouts
1 pkg. frozen whole (pearl) onions
2 cans cream of mushroom soup
1 can cream of celery soup

Let all vegetables thaw out real good, overnight. Make sure they are not watery. Heat up soups and Cheez Whiz until smooth. Pour over vegetables; add water chestnuts. Stir well. Cook for 1 hour at 350 degrees. Sprinkle slivered almonds on top. Makes 5 to 6 quarts.

Minneapolis, MN