Mixed Vegetable Casserole

81 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!” - by Linna

Ingredients

2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36 buttery round crackers, crushed

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
589 cal
29%

Fat
42.9 g
66%

Carbs
35.4 g
11%

Based on a 2,000 calorie diet

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Reviews (81)

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DREGINEK

Nov. 6, 2003

"This too was a wonderful dish! I used 2 pkgs of frozen veggies instead of canned (thawed), one that had carrots, green beans, peas and corn and the other that had broccoli, celery and carrots. I used ..." See morered onion, 1/2 cup miracle whip instead of 1 cup mayo (which added zip) and sharp cheddar cheese. A hit with my family and this successful and easy dish will appear on my dinner table many meals to come. Thanks Linna!!"

STILL LEARNIN

Oct. 24, 2003

"This was really good. I did end up using sour cream instead of mayo as well as dried minced onion instead of real, but it turned out great. Easy to make as an added bonus...." See more"

q

Oct. 3, 2003

"I substituted frozen mixed vegetables and I used baby perl onions which I love and baked it in an 8x8 dish so I didn't have to use as many crackers. I was hesitant about that much mayo but went ahead..." See more with the full cup. I will use 1/2 cup of mayo next time. This was great for lunch. I will be serving this as a side for my chicken at supper."

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