Vegetable Crunch Recipe

Name: Vegetable Crunch
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 (16 ounce) bag frozen mixed vegetables (thawed and drained); Onion; Sharp Cheddar Cheese; 1/2 cup mayonnaise; Sliced Water Chestnuts

This refreshingly crunchy vegetable casserole is a crowd-pleaser! Inspired by a church homecoming potluck, this recipe delivers a delightful mix of savory vegetables topped with a buttery Ritz cracker crust. Perfect as a side dish or light meal, this recipe is easy to make and guaranteed to be a hit at your next gathering.

Prep Time 15 mins

Cook Time 45 mins

Calories 144.2 kcal

Protein 16g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetable Crunch

1 (16 ounce) bag frozen mixed vegetables (thawed and drained)
Onion
Sharp Cheddar Cheese
1/2 cup mayonnaise
Sliced Water Chestnuts

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How to Make Vegetable Crunch

Preheat oven to 350°F (175°C).
In a large bowl, combine 1 (16 ounce) bag frozen mixed vegetables (thawed and drained), 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup mayonnaise, 1/4 cup milk, 1/4 cup shredded cheddar cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.
Pour mixture into an 8x8 inch greased glass baking dish.
Crush 1 sleeve (approximately 1.5 ounces) of Ritz crackers into crumbs.
Melt 1/2 stick (4 tablespoons) of margarine or butter.
Mix crushed Ritz crackers with melted margarine/butter.
Sprinkle cracker mixture evenly over the vegetable mixture in the baking dish.
Bake for 30-35 minutes, or until heated through and bubbly and the topping is golden brown.