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2 cans (1 lb. each) mixed
vegetables (such as
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
1 c. grated medium Cheddar
1 c. mayonnaise
1/2 c. sliced water chestnuts
2 c. cracker crumbs
1 stick butter

Saute onion and celery in 1/4 cup butter until crisp- 
tender. Drain vegetables, reserving 1/2 cup liquid. Mix this
liquid with small amount of flour. Mix together all ingredi-
ents except cracker crumbs and 1 stick butter. Place mixture
in large casserole dish and bake in 300 degrees oven about 30 minutes
or until bubbly. Meanwhile, melt 1 stick butter, mix with
cracker crumbs and set aside for topping. When casserole is
bubbly, remove from oven, top with crumbs. Return to oven for
another 10 minutes or so until lightly browned. Makes 8 to 10

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