Mixed Vegetable Casserole

"My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids (and reluctant DH's) to eat their vegetables!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Lalaloula photo by Lalaloula
photo by vrwaterman01 photo by vrwaterman01
photo by Jessica M. photo by Jessica M.
photo by courtney p. photo by courtney p.
Ready In:
40mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Cook the frozen vegetables according to the package directions. Drain well.
  • Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
  • Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
  • Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Questions & Replies

  1. What's a cup in the UK?
     
  2. How do I double this recipe
     
  3. Can I use salad dressing instead of Mayo
     
  4. We made this and it turned out very well. Question; is there another way to make this without so many fat calories?
     
  5. Do you melt the butter before mixing with ritz crackers
     
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Reviews

  1. A wonderfully versatile and delicious recipe that makes including plenty of vegetables in one's diet all the easier; and enables one to add into it any other vegetables that are in abundance or needing to be used up. As a garlic and herbs fiend, I just had to include minced garlic and some herbs - rosemary, sage and thyme, a favourite combination - and I followed mums the word's suggestion and used half mayo and half low-fat sour cream. Apart from that I made this exactly to the recipe and portioned it into four small round casserole dishes: three destined for the freezer at the end of step 3 and one cooked for about 15 minutes. Great to know that those other three portions are in the freezer waiting to be enjoyed in the future. :) Thanks breezermom for a great vegetable recipe. Made for Zaar Stars Tag.
     
  2. So good! I copied another reviewer and used a can of Cream of Mushroom Soup instead of the mayo. It turned out creamy, not mushroomy, and delicious. I would love to make this again! It reminded my boyfriend of chicken pot pie and reminded me of tetrazini. I might try adding egg noodles or angel hair next time, though it was great without!
     
  3. Good basic recipe, but having a Texan husband, he likes more spice! Thus, the addition of a few dashes of Tabasco, Worcestshire, red pepper flakes, ground black pepper. Also sauteed the onion and celery in butter/olive oil. used Panko crumbs mixed with Parmesan cause I had 'em, leftover. Not everyone's taste.
     
  4. I am laughing at myself, because I came back to use this recipe again and just noticed you're supposed to cook the vegetables before assembling the ingredients! I used fresh, raw veggies the last time I made it and thought to myself it would be better if the veggies were cooked a bit before baking. My husband loved it, though, lol. Making it again tonight. I try and reduce carbs, so I am using 2 slices of Pepperidge Farm Very Thin wheat bread, toasted to make it crunchy, and use that instead of all those tasty Ritz crackers.
     
  5. This was a great casserole! I brought it to a dinner banquet and someone stood up asked who had made the vegetable casserole because they had to have the recipe! We did make a few changes. Doubled the vegetables, but kept only 1/2 stick of butter in the recipe. A lot of people wanted the recipe that night! I will definitely substitute sour cream or yogurt for some of the mayo next time to help cut back on the fat. Thanks tons!
     
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Tweaks

  1. I made this for work but instead of using cracker crumbs I used a mixture of pork rinds crushed and fried onion like you put on green bean casserole to make it more keto friendly
     
  2. Tried this but since Mayonnaise is a thing my family wont eat I substitues Cream of Mushroom soup and it came out wonderful.
     
  3. So instead of mayonnaise, I used cream of chicken soup and also added fresh cut mushrooms to it. Turned out amazing!
     
  4. I swapped the mayo for cream cheese and sour cream, with shredded cheddar cheese into the mix, along with fresh vegetables instead of frozen. Then instead of ritz cracker crumb, I topped with grated parmesan cheese and since meat is still an option for some of us, I put bacon strips on top. Then after the casserole cooked on the suggested temperature, I put it under the broil option for a few minutes to make the bacon more crispy. Came out delicious.
     
  5. Two Pepperidge Farm Very Thin bread slices, toasted and crushed instead of Ritz crackers.
     

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