Aunt Lois Vegetable Casserole

Ingredients: 

• 2 (1-lb) cans green beans, drained
• 2 (15-ounce) cans green or white asparagus, drained
• 2 (14-ounce) cans artichoke hearts packed in water, drained
• 1 (2-ounce) can sliced pimiento, drained
• 1 (4-ounce) can sliced mushrooms, drained
• 1/2 lb bacon, chopped and fried crisp
• 6 Tbsp butter, melted
• 1 Tbsp fresh lemon juice
• Salt, black pepper and Cajun Chef Cayenne Pepper to taste
• 2 (8-ounce) cans sliced water chestnuts, drained 

Steps: 

Preheat the oven to 350° F. Gently toss all of the ingredients, except for the water chestnuts, in a large mixing bowl. Pour into a large baking dish or pan. Top with the water chestnuts and bake for 30 minutes, or until warmed through. Serve warm. Serves 12.