1 (16 oz.) bag frozen vegetable blend
1 can cream of mushroom
1 sm. can evaporated milk
1 (4 oz.) can water chestnuts
1 c. shredded cheddar cheese
1 (2.8 oz.) can French fried onions

Rinse frozen vegetables under hot water for 1 minute. Place them in 2 quart casserole. Spread soup over vegetables. Then pour evaporated milk over it. Sprinkle chopped water chestnuts and cheese on top and bake at 350 degrees for 40-45 minutes. Last 5 minutes sprinkle French fried onions on top.