Side

Veg-All Casserole

... from Aunt Sandy's Kitchen

• Serves: 6-8 people
• Prep Time: 15 minutes
• Cooking: 30 minutes

Print

Looking for a delicious and easy side dish to elevate your dinner table? Join me in Aunt Sandy's Kitchen as I share the secret recipe for Veg-All Vegetable Casserole. This family favorite, passed down by my sister-in-law, is a delightful combination of canned Veg-All vegetables, a crispy cracker crumb topping, mayonnaise, melted cheese, onion, water chestnuts, and a touch of butter. Not only is this casserole incredibly tasty, but it's also a clever way to get kids to enjoy their vegetables without any fuss.

Ingredients

• 2 cans (15 oz.) of Veg-All mixed vegetables, drained
• 1 small onion, diced
• 1 can (8 oz.) of water chestnuts, drained
• 1 cup of mayonnaise
• 1 stick of butter, softed
• 2 cups of cheddar cheese, shredded
• 1 Sleeve (32 count) butter crackers, crushed

Directions

1. Preheat oven to 350°F.
2. Grease a 13" x 9" baking dish with cooking spray.
3. Combine Veg-All, chestnuts, cheese, mayonnaise, butter, and onion in a mixing bowl, and mix well.
4. Pour and spread evenly mixture into greased baking dish.
5. Sprinkle remaining cup of cheese on top.
6. Top mixture with crushed crackers.
7. Bake for 30 minutes at 350°F or until bubbling and toasted on top.

Enjoy!