| | Directions | | Combine the soup, Worcestershire sauce, tabasco, cheese and mushrooms. Toss this with the vegetables and water chestnuts. Spoon into a 2 qt. casserole and sprinkle with brown sugar. Bake, uncovered, in 350° oven for 30 minutes. Serves 6-8. |
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| Ingredients | | - |  | 1 can cream of mushroom soup |
| - | | 1 teaspoon Worcestershire sauce |
| - | | dash of Tabasco sauce |
| - | | 2 cups grated Cheddar Cheese |
| - | | 1 can mushrooms, drained (4 ounce can) |
| - | | 1 can tiny whole green beans, drained (2 cup) |
| - | | 2 cups cooked carrots, cut inch strips, slightly undercooked |
| - | | 1 package frozen peas (defrosted) (10 ounce pkg) |
| - | | 1 can water chestnuts, drained and sliced (8 ounce can) |
| - | | 2 or 3 teaspoon brown sugar |
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