Veg All Casserole
Made with budget friendly pantry staples, this Vegetable Casserole is ready in less than 30 minutes and the kids will love all the veggies.
Print
Pin
Servings: 8 servings
Calories: 336kcal
Equipment
Ingredients
- 30 ounces mixed vegetables I like the frozen ones
- 1 can diced potatoes (15 ounces) drained
- 1 can cream of celery soup 10.5 ounces
- ½ cup diced onion
- ½ cup mayonnaise
- 1 cup mozzarella cheese shredded
- 2 tablespoons all purpose seasoning
- 1 sleeve ritz crackers (roughly 30 crackers) crumbled
- ½ cup butter melted
Instructions
- Preheat the oven to 350F. Spray a 9x13 pan with nonstick spray.
- In a large bowl, combine the mixed vegetables, potatoes, onion, mayo, seasoning, celery soup, and cheese.
- Spread into the prepared baking dish.
- Melt the butter in a small bowl. Crush the crackers and mix with the melted butter.
- Top the mixture with the butter/cracker crumb mixture.
- Cover and bake for 20 minutes.
- Uncover and bake for another 10 minutes or until bubbly and the crackers are golden brown.
- Remove and serve.
Notes
- If you thaw your frozen veggies first, then make sure to drain any excess liquids.
- Lightly spray your casserole dish with cooking oil to make clean up easier afterwards.
- When you remove the casserole from the oven, let it rest about 5-8 minutes before serving so the liquids are more fully bound up by the starches and it becomes less "soupy".
- When it comes to the cheese topping, then cheddar or Jack work great too, but any cheese that melts nicely works too. I like the mozzarella for that reason especially.
Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 17g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1566mg | Fiber: 4g | Sugar: 5g