32 oz. mixed vegetables, frozen or canned
1 (7 oz.) can water chestnuts
1 can chicken soup
1 c. chopped onion
1 c. chopped celery
1 c. mayonnaise
1 c. cracker crumbs
2 tbsp. butter

Combine first 6 ingredients. Saute onions and celery in butter until tender, before mixing with other ingredients. Pour mixture in casserole and sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes until brown on top and bubbly.