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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my own version of vegetable casserole. I had some can food items in my pantry and I thought why not try to make a vegetable casserole with using all foods that I had on hand in pantry and refrigerator. You may use most any canned vegetable in this recipe and season to your desire. Ingredients:
2 baking potatoes, sliced, cubed and cooked |
2 cups water |
1 chicken bouillon cube |
1 (15 ounce) can veg-all, vegetables. drained |
1 (15 ounce) can sliced carrots, drained |
1 (10 ounce) can cream of mushroom soup |
3 tablespoons mayonnaise |
2 tablespoons sour cream |
1/4 cup milk |
1 teaspoon hidden valley ranch dressing mix (from packet) |
1 cup shredded sharp cheddar cheese |
1/4 teaspoon seasoning salt (i use johnny's) |
1/4 teaspoon coarse black pepper |
keebler club crackers, crushed (1/2 of 1 sleeve) |
1/2 cup shredded mozzarella cheese |
1/2 cup shredded sharp cheddar cheese |
2 tablespoons butter, melted |
Directions:
1. Preheat oven 350'. Spray a large baking dish with cooking spray.
2. Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
3. Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
4. In a large bowl add carrots, veg-all, and potatoes. Set aside.
5. In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
6. Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
7. Stir soup mixture in with the vegetables. Stir to combine well.
8. Place vegetable mixture in baking dish.
9. Sprinkle mozzeralla and sharp cheddar cheese over top.
10. Sprinkle club crackers crumbs over top of cheeses.
11. Pour melted butter over top.
12. Place in oven and bake 30 to 35 minutes or until bubbly.
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