Ingredients
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1
-
1
-
1
-
1
-
1
-
1 1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Mixed Vegetable Casserole, My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids and reluctant DH’s to eat their vegetables!, I was surprised how much my family loved this. I made it the first time with just veggies and in a small casserole dish. The whole thing was gone in minutes. The next time I added cubed chicken breast to make it more of a one pot meal and doubled the recipe. It was gone even faster. This is clearly making it into the weekly rotation of meals. I didn’t sub the mayo, but have a picky eater who hates mayo. I can never let him know it’s one of the ingredients. You can’t tell it’s in there., I prepared this to cook later on in the oven and now my company cant make it but coming in a couple of days. I have not put on the topping yet. How long can his be kept in the fridge? Thanks
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Steps
|
1
Done
|
Cook the Frozen Vegetables According to the Package Directions. Drain Well. |
|
2
Done
|
Combine Cooked Vegetables, Onion, Celery, Cheese, and Mayonnaise in a Large Bowl, Stirring Well. |
|
3
Done
|
Spoon the Mixture Into a Greased 11 X 7 X 1 1/2 Inch Baking Dish. |
|
4
Done
|
Combine Cracker Crumbs and Butter. Stir Well. Sprinkle Crumb Mixture Evenly Over the Casserole. Bake at 350 Degrees For 30 to 35 Minutes or Until Thoroughly Heated. |
