1 pkg. frozen French style green beans
1 pkg. frozen baby lima beans
1 pkg. frozen peas

Cook according to package directions; cool. Mix with following sauce.

SAUCE:

1 sm. onion, finely minced
2 eggs, boiled and grated
1 tsp. mustard
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. lemon juice
Dash of Tabasco sauce
1 c. mayonnaise

Mix day before and refrigerate. Set to room temperature while vegetables cook. Blend and add to vegetables. Place in casserole dish sprayed with Pam, top with Pepperidge Farm cornbread stuffing crumbs. Heat to 325 degrees for 20 minutes or until bubbly.