Mixed Vegetable Casserole

Name: Mixed Vegetable Casserole
Yield: serves 6
Ingredients: One 15-ounce can Veg-All, drained; One 8-ounce can sliced water chestnuts, drained; 1 cup grated sharp cheese; 1 cup chopped celery; 3/4 cup mayonnaise; 1 small onion, chopped; 20 Ritz Crackers, crushed; 2 tablespoons melted butter

December 14, 2011

Recipe information

Yield
serves 6

Ingredients

One 15-ounce can Veg-All, drained

One 8-ounce can sliced water chestnuts, drained

1 cup grated sharp cheese

1 cup chopped celery

3/4 cup mayonnaise

1 small onion, chopped

20 Ritz Crackers, crushed

2 tablespoons melted butter

Preparation

Step 1
In a large bowl, mix the Veg-All, water chestnuts, cheese, celery, mayonnaise, and onion; transfer to a greased casserole. Bake at 350 degrees for 30 minutes.
Step 2
Meanwhile, combine the cracker crumbs and butter. When the casserole has baked for 30 minutes, sprinkle it with the buttered crumbs and return it to the oven to brown.

Paula Deen's Kitchen Classics

TagsCasserole Side Dinner Easy Oven Bake Cookbooks

Recipe notes

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