Saturday, November 27, 2010

Vegetable Casserole

This is a wonderful cheesy dish my mom made when I was growing up. I love the saucy vegetables with the crumbs on top. I always make this around the holidays but it would really be good any time of year.-Sarah

16 oz. frozen cauliflower
16 oz. frozen broccoli
16 oz. frozen Brussels sprouts
can of cream of mushroom soup
8 oz. Cheese Whiz
1 cup crushed Ritz crackers
1/4 cup butter, melted
  • Cook vegetables until just tender, steaming works well too.
  • In a small saucepan heat the cream of mushroom soup with the Cheese Whiz until well mixed.
  • Making sure vegetables are well drained toss them with the cheese sauce and spread into a lightly greased 9x13 pan.
  • Mix cracker crumbs with butter and sprinkle over vegetables.
  • Bake at 350 until heated through.

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