2 (10 oz) pkg. frozen peas, slightly cooked
1 sm. can water chestnuts, drained and sliced thinly
1 (10 1/2 oz.) can cream of mushroom soup
1/2 lb. sm. mushrooms, sauteed in butter
1 can bean sprouts, drained
Beat soup with fork. Mix vegetables with soup and place in buttered casserole. Bake at 350 degrees for 30 minutes. Top with french fried onion rings and bake 15 minutes more.