GranMa Sandy’s Vegetable Casserole
A good way to get children to eat vegetables. GranMa Sandy often made this dish for her children and they always liked this crunchy vegetable alternative.
When I’ve made this dish, everyone seems to like it much more on the next day as leftovers. I’ve taken to making this dish the day before a holiday meal and placing it in the fridge. Then cooking it for 15 to 20 minutes before serving to thoroughly heat it up.
Serves: 4 to 6
- 2 reg size cans of mixed Vegetables. Drained.
We used All-Vegs Mixed Vegetables. It contains peas, corn, green beans, lima beans, and small bits of potato.
- 1 Can Cream of Chicken Soup.
- 1 cup of chopped celery
You can replace the celery and chicken soup with 1 can of Cream of Celery Soup.
- 1 cup chopped onion.
- 1 Sm can of sliced water chestnuts (this gives it a great crunch).
- ½ cup mayonnaise.
I always use Duke’s Mayo. Or use Miracle Whip for a tangy taste.
- ½ cup Sour Cream.
- 1½ cup Shredded Sharp Cheedar Cheese (saving ½ cup for topping).
- 1 Pkg (1 entire roll) Ritz crackers. Finely crushed.
- Make sure you drain the vegetable mix thoroughly.
- Mix all of the above ingredients for the casserole in a large mixing bowl.
EXCEPT the ½ cup cheese for topping and crackers
- In an oven proof casserole dish, butter the sides and bottom of the dish.
Use at least a 4 or 5 qt size dish.
- Pour the casserole mix into the dish and spread it out evenly in the dish.
- Sprinkle the remaining ½ cup of Cheedar Cheese on top of mixture.
- Evenly spread the crushed Ritz Crackers over the top of the mixture.
- Cover the mix with aluminum foil.
- Bake at 350° F for 30 minutes.
- You can replace the canned vegetables with a mix of your favorite freshly cut and diced vegetables.
- Add additional vegetables, such as onions and broccoli.
- Serve hot.
- Goes great with Roast Beef.