Veg All Casserole Recipe

wood spoon with scoop of creamy vegetables

Creamy Veg All Casserole with mixed vegetables, cheese, and a Ritz cracker crumble. A cozy, budget friendly veggie side or Meatless Monday main, ready in under 30 minutes.

Rate me!

Print Pin

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: Jennifer Stewart

Ingredients

30 ounces mixed vegetables original recipe uses canned Veg-All but I prefer the frozen mixed vegetables
15 ounces diced potatoes canned is super easy
10.5 ounces condensed cream of celery soup
½ cup onion diced
½ cup mayonnaise
1 cup mozzarella cheese shredded
2 tablespoons all purpose seasoning
30 ritz crackers 1 sleeved, crushed
½ cup butter melted

Instructions

Preheat the oven to 350F. Spray a 9×13 pan with nonstick spray.
In a large bowl, combine the mixed vegetables, potatoes, onion, mayo, seasoning, celery soup, and cheese.
Spread into the prepared baking dish.
Melt the butter in a small bowl. Crush the crackers and mix with the melted butter.
Top the mixture with the butter/cracker crumb mixture.
Cover and bake for 20 minutes.
Uncover and bake for another 10 minutes or until bubbly and the crackers are golden brown.
Remove and serve.

Notes

Rinse and drain your canned vegetables and potatoes well. Soupy casserole is a preventable problem.
Let it rest 5 to 8 minutes after baking so it sets up before you serve it.
Spray the dish so cleanup isn't a project.
Add water chestnuts if you want crunch in the middle, not just on top.
Use a cheese that actually melts. This isn't the moment for something crumbly and fancy. Grate your own for best results.

Nutrition