Easy Vegetable Casserole

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 350'. Spray a large baking dish with cooking spray.
  • Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
  • Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
  • In a large bowl add carrots, veg-all, and potatoes. Set aside.
  • In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
  • Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
  • Stir soup mixture in with the vegetables. Stir to combine well.
  • Place vegetable mixture in baking dish.
  • Sprinkle mozzeralla and sharp cheddar cheese over top.
  • Sprinkle club crackers crumbs over top of cheeses.
  • Pour melted butter over top.
  • Place in oven and bake 30 to 35 minutes or until bubbly.
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