Company Vegetable Bake
|Frozen peas and carrots||20 Ounce (2 packages, 10 ounce each)|
|Frozen whole green beans||9 Ounce (1 package)|
|Canned water chestnuts||5 Ounce, drained and sliced (1 can)|
|Canned broiled sliced mushrooms||3 Ounce (1 can)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 can)|
|Cooking sherry||4 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Bottled hot pepper sauce||1 Dash (1 dash)|
|Sharp process american cheese||8 Ounce, shredded|
|Rich round cracker crumbs||1⁄4 Cup (4 tbs)|
Cook peas and carrots, and beans till just barely tender; drain.
Combine with water chestnuts and mushrooms.
Combine remaining ingredients, except crumbs, for sauce; toss with vegetables.
Turn into a 2-quart casserole.
Bake uncovered at 350° for 40 to 45 minutes, till hot and bubbly.
Sprinkle with crumbs before serving.