Veg All Casserole Food

SIMPLE VEG-ALL CASSEROLE

Steps:

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

VEG-ALL CASSEROLE

Steps:

• Saute in butter celery, onions, and garlic.
• Mix together the sour cream, Miracle Whip, and cheese. Mix the water chestnuts, Veg-all with the celery, onions, garlic, sour cream, Miracle Whip, and cheese.
• Pour into a 2-quart greased casserole dish.
• Top with the Ritz cracker and butter mixture.
• Bake uncovered in a 325 degree oven for 30 minutes. ENJOY!

VEG-ALL CASSEROLE

Steps:

• Mix the canned vegetables, water chestnuts and chopped green chilies in a large bowl and set aside.
• In another bowl, stir the soup, Cheez-Whiz ( that has been heated in the microwave in the jar), sour cream, half of the cheddar cheese and half of the butter.
• Blend well.
• Add onion powder, celery salt, salt and pepper to your taste.
• Combine the vegetables and soup mixture.
• Pour into a large greased casserole dish.
• In a small bowl, combine crumbled Ritz crackers and remaining melted butter.
• Sprinkle on top of the casserole, followed by the remaining cheese.
• Bake in 350°F for 35-45 minutes or until bubbly.

VEG-ALL CASSEROLE RECIPE

Steps:

• Drain the Veg-All vegetables.
• Drain the water chestnuts, chop slightly.
• Slice the celery into about ¼ inch slices.
• Dice the onion.
• Grate the cheese.
• Place the soup in a large mixing bowl.
• Add mayonnaise.
• Add cheese.
• Fold gently to combine.
• Add the veg-all vegetables.
• Add the onions.
• Add the celery.
• Add the water chestnuts.
• Fold gently to combine.
• Lightly butter a 9×13 casserole baking dish.
• Add the mixture to the dish, spreading out evenly.
• Crush the saltine crackers.
• Spread crackers over top of mixture.
• Bake at 350F degrees for about 30-40 minutes until bubbly hot and slightly browned.
• Remove from oven, place on folded towels to cool slightly.
• Enjoy!

SIMPLE VEG-ALL CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a casserole dish mix veg-all, corn, celery, onion, cheese, and mayo.
• In a small bowl mix melted butter and saltine crackers.
• Top the vegetable mixture with the crackers and bake uncovered for 30 minutes.

SARA BELLE'S VEG-ALL CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine first 5 ingredients in a large bowl.
• When well combined, transfer to a casserole dish.
• Combine butter and crackers.
• Place cracker mixture on top of vegetable casserole.
• Bake at 350 degrees for 20-25 minutes or until bubbly around edges.

VEG-ALL CASSEROLE

Steps:

• Drain Veg-All and water chestnuts. Rough chop the water chestnuts. Chop the onion.
• Mix soup, cheese, and Miracle Whip in a large bowl. Then add the vegetables. Put in a greased 9x13 pan. Cover top with crushed saltines.
• Bake at 350°F for 25 to 30 minutes or until top is brown.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

MIXED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.