VEGETABLE CASSEROLE - LOW
CHOLESTEROL
 
2 (10 oz.) pkgs. frozen mixed vegetables

Cook vegetables according to package directions.

1/2 c. chopped onions
1 c. chopped celery
1 c. grated cheese (low fat Mozzarella)
1 c. mayonnaise (no cholesterol)
1/2 c. butter (no cholesterol), melted
1 c. crushed wheat (no cholesterol) crackers

Mix first 5 ingredients and pour into a Pam-sprayed dish, topped with crushed crackers mixed with butter. Cook at 375 degrees for 25 minutes. Serves 6-8.

recipe reviews
Vegetable Casserole - Low Cholesterol
   #97342
 Eva Hasty (Florida) says:
This worked as a great base recipe. I made some simple modifications to make it even healthier. In stead of mixed veggies I used frozen asian medley veggies (removed the corn and adds snap peas). I used fat free mozzarella, hellman's canola oil mayonnaise (1/3 the fat) smart balance butter or I can't believe it's not butter and oyster crackers. We have atleast 3 times a week. It's the only way we can get the men in our house to eat veggies.

 

Recipe Index