Is it possible to up your daily veggie intake without compromising on taste or spending hours slaving over the stove? Yes! This veggie bake recipe will make a great addition to your cookbook while transforming your view of vegetables.
This vegetable casserole recipe is extremely customizable. You can use any veggies you like: carrots, celery, broccoli, cauliflower, or spinach. We won't judge whatever you choose! Or you can opt for a super quick option and use a frozen chopped vegetable mix. Simply thaw it, add cheese, mayo, and cracker crumbs. Bake it for half an hour, and serve as a side dish. Follow this recipe and learn to make an easy and tasty vegetarian casserole.
Follow this simple vegetable casserole recipe and you will be putting your cast iron casserole dish to good use in no time at all!
20 oz package of frozen mixed vegetables
1 onion, chopped
1-2 celery stalks, chopped
1 cup Cheddar cheese, shredded
1 cup mayonnaise
1 1⁄2 cups Ritz cracker crumbs
1⁄2 cup butter or margarine, melted
Preheat the oven to 350°F. Lightly spray a casserole dish with olive oil.
Prepare frozen vegetables. You can either thaw them overnight, blanch them for a couple of minutes, steam them, or quickly thaw them in the microwave.
In a large bowl, mix your thawed or fresh vegetables, chopped onion, celery, cheese, and mayonnaise. Stir well.
Spoon this veggie-mayo-cheese mixture into your casserole dish.
Crush your Ritz crackers and coat them with your melted butter. Stir well, and sprinkle the crumb mixture over your vegetable casserole.
Bake in the oven for 30-35 min or until golden brown.
Serve this easy vegetable casserole as a side dish to your favorite meal. Enjoy!
You don't need to thaw them as they will cook in the casserole. However, you should bear in mind that using frozen veggies means that your casserole texture might change. Frozen vegetables contain a lot of water, so your casserole might come out looking more like a vegetable stew. Unless you are aiming for a more watery consistency, we advise using thawed or fresh vegetables.
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