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.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % 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 A | 25 %DV |
| Vitamin C | 15 %DV |
| Vitamin D | 0 %DV |
| Calcium | 6 %DV |
| Iron | 0 %DV |
| Potassium | 0 %DV |