Water Chestnut Casserole

READY IN: 1hr 30mins
Recipe by Chef Roly-Poly

The first time I posted this recipe I accidentally left out an ingredient, the cream of mushroom soup. My Pastor's wife brought this casserole to a Pot-Luck Dinner at our church and it was so good that I begged her out of the recipe. I would like to apologize to Susie D.

Top Review by Susie D

This didn't work out for me, but I did make changes to the recipe so that might have been the problem. I used frozen Asian blend vegetables with aspargus, chopped turkey, and omitted the butter from the casserole mixture. I also only used 8 oz of crackers and next time would even reduce that by half. The cooking time was way off for frozen veggies. I ended up with a mushy colorless casserole instead of the colorful ingredients I used. Maybe my errors will prevent someone else from disappointment & I do thank you for sharing the recipe.

Ingredients Nutrition

  • 2 (15 ounce) cans Veg-All, drained
  • 2 (8 ounce) cans water chestnuts, drained
  • 1 large onion, diced
  • 38 cup unsalted butter
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup Miracle Whip
  • 1 (10 ounce) package shredded cheddar cheese
  • Optional

  • 2 cups cooked chopped chicken, may be added
  • Topping

  • 12 ounces regular Ritz crackers, from a 16oz box (crushed)
  • 13 cup unsalted butter, melted


  1. Saute Onion in 3/4 stick of butter until translucent.
  2. add all ingredients except topping and mix well.
  3. Pour mixed ingredients into a large greased casserole.
  4. Mix topping ingredients together and sprinkle over casserole.
  5. Bake at 350 degrees for 45 minutes to 1 hour.

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