Mixed Vegetable Casserole

By srumbel

This side dish is wonderfully delicious! I love the addition of sliced water chestnuts for crunchiness, and the cracker/butter topping is perfect.

from thebetterbaker.com

Ingredients

• 1 - 1# bag frozen mixed vegetables, cooked el dente
• 1 (8 ozs) can sliced water chestnuts, rinsed and drained
• 3/4 c. chopped celery
• 1/2 sm. onion, chopped
• 1 Tb. oil (I like coconut)
• 1 can (15 ozs) creamed corn
• 1/4 c. mayonnaise
• 1 c. grated (sharp) cheddar cheese
• 20 Ritz crackers, crushed
• 2 Tb. melted butter

Preparation

Step 1

Preheat oven to 350. Grease 1-1/2 qt. casserole dish; set aside.

In medium saucepan, cook vegetables; drain; set aside.
In same saucepan, heat oil; saute celery and onions in oil for
about 8 minutes, stirring often.

In large bowl, combine vegetables, chestnuts, corn, mayo & cheese. Pour into prepared baking dish; bake for 30 minutes, uncovered.

While casserole is baking, combine cracker crumbs and melted butter; blend well. Sprinkle over top of casserole after 30 minutes of baking; return to oven to bake about 8 minutes longer or until browned and bubbly.