2 (16 oz.) pkg. frozen cauliflower, broccoli and carrot combination
1 c. sliced fresh or canned mushrooms, drained
1 c. sliced water chestnuts
1 (10 3/4 oz.) can condensed cream of chicken soup
1 sm. onion, chopped
1 tsp. Worcestershire sauce
2 c. grated Cheddar cheese
Buttered fresh bread or cracker crumbs

Cook frozen vegetables just until tender-crisp. If using fresh mushrooms, saute just until tender. Toss together vegetables, mushrooms, and water chestnuts. Stir together soup, onion, and Worcestershire and stir into vegetable mixture. Toss with cheese and spoon into large buttered casserole. Bake in preheated 350 degree oven for 30 minutes. Top with crumbs and bake 15 minutes more.