Simple Veg-All Casserole

Barenaked Chef's Note:

We have this casserole every Thanksgiving. The original recipe called for water chestnuts, but my family hates them so I left them out.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 3 (16 ounce) cans Veg-All, drained
• 1/2 cup onion, chopped
• 1 (8 ounce) carton sour cream
• 2 (10 1/2 ounce) cans cream of celery soup
• 1 1/2 cups shredded cheddar cheese
• salt and pepper
• 1 cup crushed buttery cracker, we use Ritz
• 1/2 cup butter, melted

Directions:

1. 1. Butter a 13x9" baking dish. Layer Veg-All in the bottom. Mix next 5.
2. ingredients and pour over Veg-All. Combine crumbs and melted butter and pour.
3. over top of casserole. Bake for 45 minutes in a 350º oven.

Reviews

[mailbelle]

I love this recipe because it doesn't have any mayo in it like other Veg-All Casserole recipes I've tried. Only change I made was to substitute a can of cream of mushroom soup for one of the cans of cream of celery soup. Made it for Christmas dinner and will definitely be making it again!