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Mixed Vegetable Casserole

Mixed Vegetable Casserole

This super creamy and cheesy veggie side is made extra special with the crushed buttery-tasting RITZ Cracker crumb topping.  Your family and guests will never know how ridiculously easy this casserole is to make.

Prep time10 min
Total time45min
ServingsMakes 8 servings, 1/2 cup each.
  • 12 RITZ Crackers, crushed 
  • 1 Tbsp. butter or margarine, melted
  • 1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower and red peppers), thawed, drained
  • 1 can (8 oz.) sliced water chestnuts, drained
  • ½ cup reduced-fat mayonnaise
  • ½ cup shredded mild cheddar cheese
  • ⅓ cup chopped onions
  • Heat oven to 350ºF.
  • Mix cracker crumbs and butter until blended.
  • Combine remaining ingredients in 1-qt. casserole spayed with cooking spray; top with crumb mixture.
  • Bake 35 min. or until heated through.
Nutrition Notes

This creamy hot baked vegetable casserole, which provides both an excellent source of vitamin A and a good source of vitamin C from the vegetables, makes eating well a delicious choice. 

Recipe Tips
  • Serving Suggestion
    Serve this home-style vegetable dish with turkey meatloaf and fresh fruit.
  • Substitute
    Substitute 1/2 cup sliced celery for the water chestnuts.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 3g 
   Trans fat 0g 
Cholesterol 15mg 
Sodium 240mg 
Carbohydrate 10g 
   Dietary fiber 1g 
   Total sugars 3g 
   Added sugars 1g 
Protein 4g 
Vitamin A25 %DV
Vitamin C15 %DV
Vitamin D0 %DV
Calcium6 %DV
Iron0 %DV
Potassium0 %DV

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