Tuesday, April 7, 2009

Cheesy Vegetable Casserole

Here is the recipe that was pictured with the Crispy Buttermilk Chicken on Friday. I have found it posted in many of our local cookbooks by lots of different women so I'm not sure who would actually get the credit but I can tell you it is not me.

I'm not a big fan of frozen mixed vegetables but all the butter, cheese and crackers makes them yummy and so worth it. It's far from being low fat but I only make it every once in a while so it's OK!

Cheesy Vegetable Casserole
2 large pkg. frozen vegetables
1 stick butter
1 lb. Velveeta, cubed
1 tube Ritz crackers, crushed
Cook vegetables in microwave till tender.
Melt butter.
Stir crackers into butter.
Grease a 9X13 or a 2 qt. casserole.
Put vegetables in pan & add cheese on top.
Top with cracker & butter mixture.
Bake 20 minutes at 350 degrees.
Now that was the original recipe.
The dish that I have pictured was changed a bit.
I cut the recipe in half plus I didn't have regular Velveeta so I used a store brand white "Velveeta" cheese plus I didn't have Ritz so I just used plain saltines.
It tasted just the same as the original version.


Olde Dame Penniwig said...


That sure looks delish!

Carmen C. said...

I wanna hire you as my personal chef, LOL! I LOVE anything with cracker crumbs on top, I'll have to try this, have a great day:)

Chickenista said...

I have an award for you!

Stacey said...

Oooooh, cheese, vegetables and all together equals yummy! I love casseroles.

Do you have your own cookbook? I smell a money maker!!! (lol)

Hugs and blessings,