Recipe by breezermom
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!
Top Review by bluemoon downunder
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.
- 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 See How It's Made
- 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.