Vegetable Casserole

An easy recipe you can make ahead. It is served every Thanksgiving and the family loves it. I got the recipe from my mom. She changed the original by using half mayo and half sour cream, omitted the water chestnuts and changed the cheese from cheddar to colby. I like water chestnuts so added them back in but finely chopped. I like the crunch. I also finely chopped the onion because I don't like a strong onion taste. I love green beans and added that to the recipe. The recipe is fun and easy and you can make changes depending on your tastes.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1 (16 ounce) can  Veg-All, drained
• 1 (14 ounce) can green beans, drained
• 1⁄2 cup onion, finely chopped
• 1 (8 ounce) can water chestnuts, finely chopped
• 1⁄2 cup light mayonnaise
• 1⁄2 cup light sour cream
• 1⁄2 teaspoon pepper
• 1  cup colby cheese, shredded
• 1⁄8 cup butter
• 20  Ritz crackers, crumbs

Directions

1. Preheat oven to 350 degrees.
2. Grease your casserole dish with either butter flavored Crisco or spray with Pam.
3. Mix the veg-all, onion, water chestnuts, mayonaise, sour cream and cheese and put in the small greased casserole dish. Melt butter and add crushed crackers and mix well. Sprinkle cracker mixture over the top.
4. Bake for 35 mintues.