Community Pick
Mixed Vegetable Casserole
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (20 ounce) package frozen mixed vegetables
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1 1⁄2 cups Ritz cracker crumbs
- 1⁄2 cup butter or 1/2 cup margarine, melted
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
Reviews
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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.
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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!
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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.
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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.
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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
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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.
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RECIPE SUBMITTED BY
breezermom
United States