Garden Cheddar Casserole

2 cups of uncooked elbow macaroni
10 oz package frozen cauliflower, cooked according to directions
10 oz package frozen green peas
1 can of cream of chicken soup
8 oz can of sliced water chestnuts
8 oz (2 cups) cheddar cheese, shredded
1 2.8 oz can of french fried onions

• Preheat oven to 350°
• Combine macaroni, cauliflower, peas, soup, water chestnuts, 1 cup of cheese, and 1/2 can of french fried onions.
• Place in a greased 9 x 13 baking dish.
• Top with remaining cheese.
• Bake 30 minutes or until heated through.
• Top with remaining onions.
• Bake 5 minutes longer.
• Refrigerate leftovers.