Total Time
1hr
Prep 15 mins
Cook 45 mins

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

Ingredients Nutrition

  • 3 (16 ounce) cans Veg-All, drained
  • 12 cup onion, chopped
  • 1 (8 ounce) carton sour cream
  • 2 (10 1/2 ounce) cans cream of celery soup
  • 1 12 cups shredded cheddar cheese
  • salt and pepper
  • 1 cup crushed buttery cracker, we use Ritz
  • 12 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.
Most Helpful

5 5

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!