Veg-All Casserole

Veg-All Casserole 10 oz. "steamable" frozen mixed vegetables 5 oz. chopped water chestnuts (I used half a 10 oz. can and froze the rest) 2 T. butter 1/2 C. chopped onion 1 rib celery, chopped 1 clove garlic, minced 3 T. all purpose flour 3/4 C. chicken broth 1/4 C. half & half 1/4 tsp. better than bullion, I used chicken flavored 1/4 tsp. poultry seasoning 1/4 tsp. pepper 1 T. mayo 1 C. shredded cheddar cheese 3/4 sleeve ritz crackers, crushed 1 1/2 T. butter, melted Steam the veggies according to pkg. directions and place in a mixing bowl. Add the water chestnuts to the bowl. Heat the butter over medium high heat and add the onion and celery, cook for 5 minutes then add the garlic and cook about 30 seconds. Stir in the flour and let cook for about 45 seconds, till absorbed by the veggies. Whisk in the broth and half and half and continue to whisk until it's good and thick, not thin like a gravy. Remove from the heat and stir in the better than bullion, poultry seasoning and pepper. Stir this into the veggies along with the mayo and cheese. Pour into a lightly greased 1.5 quart baking dish and bake in a 350 degree oven for 30 minutes. Meanwhile, combine the crackers and butter. After 30 minutes spread the crackers over the top and return to the oven for 6-7 minutes to lightly brown.