Total Time
Prep 15 mins
Cook 45 mins

We have this casserole every Thanksgiving. The original recipe called for water chestnuts, but my family hates them so I left them out.

Ingredients Nutrition

  • 3 (16 ounce) cans Veg-All, drained
  • 12 cup onion, chopped
  • 1 (8 ounce) carton sour cream
  • 2 (10 1/2 ounce) cans cream of celery soup
  • 1 12 cups shredded cheddar cheese
  • salt and pepper
  • 1 cup crushed buttery cracker, we use Ritz
  • 12 cup butter, melted


  1. 1. Butter a 13x9" baking dish. Layer Veg-All in the bottom. Mix next 5.
  2. ingredients and pour over Veg-All. Combine crumbs and melted butter and pour.
  3. over top of casserole. Bake for 45 minutes in a 350º oven.
Most Helpful

I love this recipe because it doesn't have any mayo in it like other Veg-All Casserole recipes I've tried. Only change I made was to substitute a can of cream of mushroom soup for one of the cans of cream of celery soup. Made it for Christmas dinner and will definitely be making it again!

mailbelle December 25, 2007