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.