(This was a big hit at the May 1st Wednesday Night covered dish.)
Ingredients
2 (16 ounce) cans Veg-All or mixed vegetables, drained
1 (8 ounce) can sliced water chestnuts, drained
1 onion, chopped
1 can cream of chicken soup
1 cup mayonnaise
1 cup grated cheddar cheese
1 cup cracker crumbs (or stuffing mix)
1/2 stick margarine, melted
Instructions
Mix first 5 ingredients and pour into 9”x13” casserole dish. Sprinkle cheese over top. Mix cracker crumbs or dressing mix with margarine and sprinkle over cheese. Bake at 350 degrees F. for 30 minutes, until bubbly around edges. Serves 6 to 8.
– Provided by Cheryl Beck
Vegetable Casserole
Click HERE to download a printable version.
Provided by Cheryl Beck