7-Vegetable Casserole

This recipe was submitted by Judy Selkirk at Cooks.com.

• 1 c. corn
• 1 c. carrots
• 1 c. green peas
• 1 c. green beans
• 4 oz. water chestnuts, canned
• 1 c. chopped onion, sauteed
• 1/4 c. butter
• 1 c. celery, diced
• 10 3/4 oz. cream of mushroom soup
• 1/2 c. mayonnaise
• 1 c. cracker crumbs
• 1 Tbsp. butter

Preheat oven to 300°F. Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker crumbs, dot with butter. Bake until bubbly and golden brown on top.

Serves 4.