Creamy Veggie Casserole Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

1 serving (1/2 cup) equals 246 calories, 16 g fat (9 g saturated fat), 35 mg cholesterol, 1,128 mg sodium, 18 g carbohydrate, 3 g fiber, 9 g protein.

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.
Originally published as Creamy Vegetable Casserole in Country Woman Christmas Annual 2002, p29

Nutritional Facts

1 serving (1/2 cup) equals 246 calories, 16 g fat (9 g saturated fat), 35 mg cholesterol, 1,128 mg sodium, 18 g carbohydrate, 3 g fiber, 9 g protein.

Reviews for Creamy Veggie Casserole

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Reviewed Mar. 23, 2008

My grandchildren loved this and they don't usually like vegetables. Big hit!!

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