Veg - All Casserole - Recipe


VEG - ALL CASSEROLE
2 (16 oz.) cans Veg-All 2 c. shredded cheddar cheese 1 c. onion, chopped 1 c. mayonnaise 1 can water chestnuts, sliced or chopped 1 c. crushed Ritz crackers 2/3 stick butter Drain Veg-All and water chestnuts. Mix together Veg-All, onion, water chestnuts, cheddar cheese and mayonnaise. Put into 1 1/2 to 2 quart casserole dish that has been sprayed with non-stick spray. Top with Ritz cracker crumbs. Melt butter and pour over cracker crumbs. Bake in 350 degree oven for 30 minutes.

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Veg - All Casserole

· Mar 21 · #164418

Pat (Georgia) says:

I find it easier to brush Ritz with butter and refrigerate, then crush in a plastic bag.

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· Nov 14 · #168733

Pam7577 (Florida) says:

I make this with frozen mixed vegetables chopped celery and NO ONIONS.

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· Dec 6 · #169328

Patricia French (New Jersey) says:

I made this year's ago and it was delicious. Can't wait to make it for the holidays.

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· May 14 · #172093

Debbie (United States) says:

I just prepared this vegan style for Mother's day and it was a big hit! I substituted the mayo the cheddar cheese and the butter for non dairy products and it was loved by everybody. Definitely five stars!

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· Nov 23 · #174419

Susan Reymann (Alabama) says:

I always add a cup of celery to mine. If making for four: 1 cup and half of celery and 1 cup of onion, 1/2 tablespoon of curry powder and 1 tablespoon chicken bouillon along with the rest of the stuff above. It is delicious! Even better the next day warmed up. If making it with four cans of veg all. Everyone says it is the best they have ever had. I have tried many also. Thank you for letting me share this. Cook 35 to 40 minutes.

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· Aug 24 · #185472

Janean K McCaig (Tennessee) says:

We make this but have never heated it up.

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· Jan 19 · #187011

Judy Lynn Hargett (Alabama) replies:

So good reheated!

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