Skip to main content
Epicurious

Mixed Vegetable Casserole

Recipe information

  • Yield

    serves 6

Ingredients

One 15-ounce can Veg-All, drained
One 8-ounce can sliced water chestnuts, drained
1 cup grated sharp cheese
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
20 Ritz Crackers, crushed
2 tablespoons melted butter

Preparation

  1. Step 1

    In a large bowl, mix the Veg-All, water chestnuts, cheese, celery, mayonnaise, and onion; transfer to a greased casserole. Bake at 350 degrees for 30 minutes.

    Step 2

    Meanwhile, combine the cracker crumbs and butter. When the casserole has baked for 30 minutes, sprinkle it with the buttered crumbs and return it to the oven to brown.

Paula Deen's Kitchen Classics
TagsCasseroleSideDinnerEasyOven BakeCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.