Creamy Vegetable Casserole

28 Comments

8DC08E38-6F81-4D51-A8BC-117BE6DC58B5

Creamy Vegetable Casserole is a delicious vegetable addition to any meal. This is easy to make and topped with buttery Ritz Crackers that will bring them coming back for seconds!

You can add whatever “Cream of Soup” flavor you would like. There is cream of celery, cream of mushroom etc. but I used cream of chicken. It is nice to change soups because it makes this Creamy Vegetable Casserole taste different with each soup type.

 

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Ingredients – I only used one can of soup.

 

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In a bowl mix the thawed

vegetables with the soup. Spray

a 2 quart oven safe casserole dish with

cooking oil. Pour the vegetable mixture

into the prepared casserole dish.

 

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Melt the butter.

 

Put the crackers in a bag and using

a rolling-pin or even your hands

crush the crackers.

 

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Using a fork, combine butter

with the cracker crumbs.

 

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Sprinkle buttered crumbs

on top of the vegetables.

 

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Bake uncovered in a preheated

400 degree oven for 25 – 30 minutes

or until bubbly and crackers

turn golden brown.

 

Creamy Vegetable Casserole

http://www.InDianesKitchen.com

8DC08E38-6F81-4D51-A8BC-117BE6DC58B5

Ingredients

  • 16 oz frozen Classic Mixed Vegetables, thawed
  • 1 – 10 1/2 oz can cream of chicken, celery or mushroom soup
  • 15 Ritz Crackers, crushed
  • 2 Tbsp butter, melted

Directions

  1. Preheat oven to 400 degrees.
  2. Spray a 2 quart oven safe casserole dish with cooking oil.
  3. In a bowl, mix the thawed vegetables with the can of soup and pour into the prepared casserole dish.
  4. In a plastic bag crush the crackers with a rolling pin or even your hands.
  5. Melt butter and using a fork mix the butter with the cracker crumbs.
  6. Sprinkle cracker crumbs evenly on top of vegetable mixture.
  7. Bake, uncovered, for 25-30 minutes or until bubbly and the crackers are a golden brown.

http://www.InDianesKitchen.com

 

Categories: Casseroles, Vegetables/Slaws/Salads

28 Comments »

  11. Pingback: Creamy Vegetable Casserole – In Dianes Kitchen

  12. Just thinking about how I could make a vegan version of this great recipe. I’d probably use a cashew nut cream sauce and probably sourdough bread crumbs tumbled in a spot of olive oil to crisp them up.

    Liked by 1 person

    Reply

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