1 (16 oz.) can Chinese vegetables, drained
1 (16 oz.) can English peas, drained
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. chopped pecans
1 (2 oz.) jar pimento, drained
3 hard-cooked eggs, chopped
Dash of pepper
1 c. melted butter, divided
1/2 lb. sharp Cheddar cheese, grated
2 cans cream of mushroom soup
1 can French fried onions

Lightly mix vegetables, nuts, pimento, chopped eggs, pepper, 3/4 cup butter, cheese and soup. Pour mixture into greased 3 pint casserole. Drizzle remaining butter over top.

Bake at 325 degrees for 15 minutes. Sprinkle French fried onions over top; bake 10 minutes more, or until heated thoroughly.