Veg-All Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (27 ounce) cans Veg-All, drained
  • 2
    (4 ounce) cans water chestnuts, coarsly chopped
  • 1
    (4 ounce) can green chilies (chopped)
  • 1
    (12 ounce) can cream of celery soup
  • 1
    (16 ounce) jar Cheez Whiz
  • 1
    (8 ounce) carton sour cream
  • 1
    cup sharp cheddar cheese, grated
  • 14 - 12
    teaspoon onion powder (to your taste)
  • 14
    teaspoon celery salt (to your taste)
  • salt and pepper (to taste)
  • 2
    sticks Ritz crackers (I use the wheat ones)
  • 12 - 1
    cup butter, melted
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DIRECTIONS

  • Mix the canned vegetables, water chestnuts and chopped green chilies in a large bowl and set aside.
  • In another bowl, stir the soup, Cheez-Whiz ( that has been heated in the microwave in the jar), sour cream, half of the cheddar cheese and half of the butter.
  • Blend well.
  • Add onion powder, celery salt, salt and pepper to your taste.
  • Combine the vegetables and soup mixture.
  • Pour into a large greased casserole dish.
  • In a small bowl, combine crumbled Ritz crackers and remaining melted butter.
  • Sprinkle on top of the casserole, followed by the remaining cheese.
  • Bake in 350°F for 35-45 minutes or until bubbly.
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