Mixed Vegetable Bake Recipe

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Carolyn Woodall of Roxboro, North Carolina combines convenient frozen veggies with crunchy water chestnuts and chopped celery in this cheesy side dish topped with cracker crumbs.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 4-6 servings


  • 2 cups frozen mixed vegetables, thawed
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1 celery rib, chopped
  • 1/4 cup chopped onion
  • 1/2 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup crushed butter-flavored crackers (about 13 crackers)
  • 1 tablespoon butter, melted

Nutritional Facts

3/4 cup: 314 calories, 24g fat (8g saturated fat), 32mg cholesterol, 325mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 7g protein.


  1. In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese.
  2. Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 4-6 servings.
Originally published as Mixed Vegetable Bake in Quick Cooking March/April 2002, p51

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cheriinil User ID: 6339649 84589
Reviewed Dec. 30, 2013

"Love it! It had crunch & great texter. Did not have crackers so I used panco bread crumbs. It worked & it was great."

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