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    VEG-ALL CASSEROLE


    Source of Recipe


    Aunt Saunny

    2 cans mixed vegetables (I substitute frozen)
    1 (7½ or 8 oz) can water chestnuts, drained and chopped
    1 small chopped onion (not to exceed ½ cup)
    1 cup chopped celery (I omit)
    1 cup mayonnaise
    1 can cream of chicken soup
    Ritz or saltine crackers (crumbled)
    3 or 4 Tbsp. butter

    Mix all ingredients and top with Ritz or saltine crackers.
    Drizzle butter (melted) on top.
    Bake at 350º for 45 to 60 minutes or until bubbly.

 

 

 

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