1 large onion, chopped
5 large whole button mushrooms, cleaned and sliced
2 T. butter
2 15 oz. cans mixed vegetables, drained
1 5 oz. can water chestnuts, drained and chopped
1 10.5 oz. can cream of mushroom soup
2 T. mayo
1 C. shredded extra sharp cheddar cheese
1/2 tsp. each salt and pepper
Topping:
1 sleeve ritz crackers, crushed
2 T. melted butter
In a medium skillet, melt the butter over medium high heat. Add in the onions and mushrooms and cook for 6-7 minutes or until tender. Remove from heat. In a large bowl, combine the mixed vegetables, water chestnuts, soup, mayo, salt and pepper. Add in the onion/mushrooms and the cheese. Stir well to combine. Pour into a lightly greased casserole dish. Bake at 350 degrees for 40 minutes. Meanwhile, combine the ritz crackers and melted butter. After 40 minutes of cooking, remove and top with the cracker mixture and return to the oven for 8-10 minutes, or until topping is golden brown.
