Cheddary Vegetable Gratin

Total Time
45mins
Prep
10 mins
Cook
35 mins

Delicious side dish.

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Ingredients

Nutrition
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 12 cup shredded cheddar cheese (2 oz.)
  • 12 cup sour cream
  • 1 medium red bell pepper, coarsely chopped
  • 1 (1 lb) bag frozen broccoli carrots cauliflower mix, thawed, drained
  • 1 12 cups cheddar cheese crackers, crushed
  • 2 tablespoons butter, melted

Directions

  1. Heat oven to 375.
  2. Spray shallow 1-1/2 quart casserole or gratin dish with nonstick cooking spray. In large bowl, combine soup, cheese and sour cream; mix well. Stir in bell pepper and thawed vegetables. Spoon into sprayed casserole.
  3. In small bowl, combine crushed crackers and butter; mix well. Sprinkle over vegetable mixture.
  4. Bake 30 to 35 minutes or until mixture is bubbly and vegetables are crisp-tender.
Most Helpful

5 5

WOW! Thank you very much for posting this. I have decided to force myself into eating veggies and looked for something I may like. I made this dish and found it very very good. I had 2 servings. :D I reduced the portions for 1 person as I live alone... But made sure to have left overs for lunch tomorrow. I also substituted the can of condensed cheddar cheese soup with cream of mushroom soup. I will make this again. It is a promise!!!! A+++ I`ve also shared the recipe.

4 5

This was a last minute addition to our Saturday evening supper. We chose this recipe because we wanted a really cheesy vegetable side dish. I did not have the red bell pepper but I substituted about 1/4 c. finely chopped onion. Our cheddar cheese crackers were called Cheez-it crackers.

4 5

I made this with carrot, peas, green bean mix because DH doesn't like caulifower & broccoli. We really liked it, although definitely not low-cal. Thanks for the recipe, I will make it again.