Veggie Casserole

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    • #308315

      This casserole is a great way to use up left over cooked/steamed vegetables.

      2 cans mixed veggies, 16 oz frozen veggies, or 2-3 cups left over cooked veggies
      1 cup sliced fresh or canned mushrooms-drained
      1 medium onion-diced
      1 clove garlic-minced
      1 cup chopped water chestnuts
      1 cup grated cheddar cheese (or whatever’s on hand)
      3/4 cup mayonnaise-I used light
      s and p-to taste
      1 tsp dried dill weed
      1 tbsp dried minced parsley
      1 roll Ritz type crackers, crushed-I used wheat Ritz type
      1 stick butter/margarine-melted

      1. Mix veggies, onion, mushrooms, water chestnuts, cheese, garlic, parsley, dill, mayo, salt, and pepper in a large bowl. Pour into a prepared casserole dish.

      Mix crushed crackers with melted butter.
      3. Top veggie mix with cracker mix.
      4. Bake at 350 for 35 minutes.
      Optional-can add more cheese to top if desired.

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