Total Time
40mins
Prep 10 mins
Cook 30 mins

This is my own version of vegetable casserole. I had some can food items in my pantry and I thought why not try to make a vegetable casserole with using all foods that I had on hand in pantry and refrigerator. You may use most any canned vegetable in this recipe and season to your desire.

Ingredients Nutrition

Directions

  1. Preheat oven 350'. Spray a large baking dish with cooking spray.
  2. Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
  3. Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
  4. In a large bowl add carrots, veg-all, and potatoes. Set aside.
  5. In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
  6. Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
  7. Stir soup mixture in with the vegetables. Stir to combine well.
  8. Place vegetable mixture in baking dish.
  9. Sprinkle mozzeralla and sharp cheddar cheese over top.
  10. Sprinkle club crackers crumbs over top of cheeses.
  11. Pour melted butter over top.
  12. Place in oven and bake 30 to 35 minutes or until bubbly.