Cook 16 oz. frozen vegetables according to package directions. Drain well. In a large mixing bowl, combine cooked vegetables, 1 cup chopped celery, ½ cup chopped onion, 1 cup mayonnaise, ½ cup shredded sharp Cheddar cheese, ¼ teaspoon salt, and 1/8 teaspoon pepper. Spoon into an 8-inch by 12-inch by 2-inch (or similar) baking dish that has been sprayed with cooking oil. In a small bowl, combine crushed Cheddar cheese crackers (this will be less than 2 cups after being crushed), ¼ cup melted butter or margarine, and ½ cup shredded Cheddar cheese. Sprinkle crumb mixture evenly over the top of the casserole. Bake at 300 degrees for 25 to 30 minutes, or until casserole is bubbly and the top is beginning to brown lightly. Remove from oven and serve as soon as possible. A delightful way to get your family eating (and enjoying) vegetables!!!
Get your day's vegetable quota in one go with this rich, creamy, easy mixed vegetable casserole. It's so good that even the most veg-phobic kids won't be able to resist it. Betty whomps up this veggie main course with garden fresh veggies and creamy cheese that is just ideal for potluck dinners and can double up as a perfect side dish for any entrée. Watch the video for more on this.