Recipe - Sallys Two Beans And A Pod

2 pack (10oz) frozen cut green
beans
2 pack (10oz) frozen baby Lima
beans
2 pack (10oz) frozen English peas
1 One half cup Mayonnaise
3 Hardboiled eggs; finely
chopped
1 md Onion; finely chopped
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce
4 tablespoon Vegetable oil
1 ds Tabasco
2 cn (8.5oz) water chestnuts;
drained and cut or sliced up
2 cn (4oz) cut or sliced up mushrooms;
drained
Buttered bread crumbs

Cook the green beans, lima beans and peas according to package directions,
being careful not to overcook. Make a sauce mixing mayonnaise, eggs, onion,
mustard, Worcestershire sauce, oil and Tabasco. Combine cooked vegetables,
water chestnuts, mushrooms and sauce. Let stand overnight in refrigerator.
Top casserole with buttered bread crumbs. Bake in a 9x13 pyrex dish at 350ø
for 30 minutes. The casserole should just come to a bubbling stage. Yield:
16 servings.

COTSY CHENAULT (MRS. HARRY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.