This is a recipe my wife’s family has made for years around Thanksgiving and Christmas.  It’s as far from fancy as it gets, but it’s hearty and vegetarian so it’s usually got pretty broad appeal.  One of the first years my wife (then-fiancée) traveled with my family for Christmas, we decided to make this for them.  But instead of using all the canned and packaged ingredients, we tried to make it “healthier” by getting everything fresh and cooking it from scratch.  Despite our good intentions, the end product just barely made it into edible territory and had none of the comfort quality dishes like this are made for.  Classic tale of “if it ain’t broke don’t fix it” (especially if your fixing skills are as questionable as mine).  We went back to the canned classics the next year and lived happily ever after.

• 1 can of cream of mushroom soup
• 2 cups grated cheddar cheese
• 1 tsp Worcestershire sauce
• 1 4 oz can mushrooms, drained
• 1 can water chestnuts, drained and sliced
• 2 cups of cooked carrots
• 1 10 oz package of peas, partly defrosted
• 1 1 lb can whole green beans
• 2 tsp brown sugar

1. Preheat oven to 350 degrees.
2. Stir up all ingredients except the brown sugar, and put in casserole dish.
3. Sprinkle 2 tbsp brown sugar on top
4. Bake 30 minutes at 350 degrees
5. Enjoy!