Creamy Vegetable Casserole
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.
Ingredients – I only used one can of soup.
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.
Melt the butter.
Put the crackers in a bag and using
a rolling-pin or even your hands
crush the crackers.
Using a fork, combine butter
with the cracker crumbs.
Sprinkle buttered crumbs
on top of the vegetables.
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
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
- Preheat oven to 400 degrees.
- Spray a 2 quart oven safe casserole dish with cooking oil.
- In a bowl, mix the thawed vegetables with the can of soup and pour into the prepared casserole dish.
- In a plastic bag crush the crackers with a rolling pin or even your hands.
- Melt butter and using a fork mix the butter with the cracker crumbs.
- Sprinkle cracker crumbs evenly on top of vegetable mixture.
- Bake, uncovered, for 25-30 minutes or until bubbly and the crackers are a golden brown.
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Categories: Casseroles, Vegetables/Slaws/Salads
Looks and sounds really tasty. I’ll definitely be trying this.
Great! Thanks Miss Hammie! Good way to get kids to eat their veggies…lol
This looks so good. I like that you can change the flavor by changing the soup. Great Idea Diane.
Thanks Cathryn!
Looks great! Have visitor coming for several days on Friday who is a complete vegan. Will try it! Thank you!
Awesome! Don’t use the cream of chicken…lol
Looks delicious and super easy to make. I would have to use gluten free crackers and make sure the tinned soup contains no gluten or dairy!
That would be an easy fix! I bet it would still taste great.
Nice recipe
I might make this tonight! Why wait until Thanksgiving 😋
Hahaha it was my dinner tonight! I just love this stuff!
A nice change from green bean casserole for Thanksgiving. Thanks for sharing your recipe.
You’re very welcome!
It looks so beautiful & delicious !
Hi indianeskitchen Looks nice, Thank you for liking “Petrified!” Be Safe TheFouireyedPoet.
You’re welcome and have a great day!
Looks delicious Diane, thanks for the follow on Hanukah & the Angel. Love, David 🙂
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.
Wow what a great idea Sheree!!! That actual sounds amazing!
Thank you for sharing this…you know I like easy yummy things and this looks to be that. I will for sure make it. Hugs
You’re welcome and hugs right back to you!
Mmmm… sounds absolutely delish! Thank you!
Awwww thank you Lynn!
That’s an awesome dish 👍🏻
Thanks It makes a good meal too!
Four ingredients? That’s it? Easy peasy!
I love the idea of using Ritz Crackers in this way. I would never have thought of it.
Yes that’s it! You won’t believe how good this is! The Ritz make it so good! I am using them again tonight on a chicken casserole.
You had me at “creamy” and “Ritz”…
Two of my favorite ways to eat anything too Kellye!