Buffet Vegetable Bake

Ingredients

• 2(10 oz) pkgs frozen mixed peas & carrots
• 1 (9oz) pkg frozen whole green beans
• 1 (5oz) can water chestnuts, drained & sliced
• 1 (3oz) can sliced mushrooms, drained
• 1 can Cream of Mushroom soup
• 3 to 4 tbsp dry sherry
• 1 tsp. Worcestershire sauce
• Dash of hot sauce
• 2 c. shredded sharp Cheddar cheese
• 4 round, buttery crackers, crumbled

Directions

Cook vegetables until just tender; drain. Add water chestnuts and mushrooms. Combine remaining ingredients except cracker crumbs; add to vegetables, mixing well. Spoon into greased 2 quart casserole.

Bake, uncovered, at 350 for 40 to 45 min; until hot & bubbly. Sprinkle with cracker crumbs just before serving.

Submitted 6/13/05.
Source: My own "Happy Cooking" cookbook
Submitted By: Ruth A. Burbage
burbage@pell.net
Buffet Vegetable Bake