Vegetable Casserole

Tisy Adams's Note:

I got this recipe from a co-worker about 10 years ago. I taken it to several dinners and everyone loves it. It's very easy to make and requires very little prep time.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 10

• 1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower and carrots)
• 1 (8 ounce) can cream of mushroom soup
• 1 cup mayonnaise or 1 cup sour cream
• 1 small onion, chopped
• 1 (8 ounce) bag of grated cheese, of your choice (I use mild cheddar)
• 1 (4 ounce) package Ritz crackers, crushed (1 sleeve)
• 1/4 cup butter or 1/4 cup margarine

Directions:

1. Preheat oven to 350°F.
2. Cook vegetables according to package instructions, but not completely done.
3. In separate bowl mix soup and mayonnaise together and set aside.
4. Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese.
5. Repeat layers ending with cheese on top.
6. Top off with crushed Ritz crackers and dot with butter or margarine.
7. Bake at 350°F for 30-35 minutes until golden brown.

Reviews

[wolf3749]

I made this for a huge group of picky eaters on Thanksgiving. They swore off green been casserole for holidays now. What a hit. I changed it a bit by using fresh asparagus and mushrooms & omitting the onion. I also used all low fat ingredients. I highly recommend this.

[gwynn]

We thought this was very good. I did add some more broccoli. It was just right. Thanks for posting this recipe.

[beancooker]

I made this for dinner tonight and it was very good. I used mixed Italian style veggies and cream of celery soup because that was I had on hand . Also, I used sour cream. A yummy keeper. I will definately make it again. thanks for posting.