Creamy Vegetable Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Even kids will eat their veggies when you serve them this way, covered in a creamy cheese sauce and topped with crushed crackers. They just might ask for seconds! Ingredients:
1 package (24 ounces) frozen california-blend vegetables |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 jar (8 ounces) process cheese sauce |
1/2 cup finely crushed butter-flavored crackers (about 13 crackers) |
2 tablespoons butter, melted |
Directions:
1. Prepare vegetables according to package directions; drain. In a bowl, combine the soup and cheese sauce. Add vegetables and stir to coat. Transfer to a greased shallow 2-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6 servings.
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