Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

Mixed Vegetable Casserole




Source of Recipe


Bobbie brought this to our church gathering.


Recipe Introduction



Mixed Vegetable Casserole
1 - 28 to 32 oz. package of frozen mixed vegetables
1 - 28 to 32 oz. package of California Style Vegetables (broccoli,
cauliflower & carrots)
3/4 cup Hellmann's mayonnaise
1/2 cup (1 stick) margarine
1 1/2 cups Velveeta Cheese, cut into chunks
1 cup shredded sharp cheddar cheese
Ritz Crackers

Preheat oven to 350 degrees. Bring vegetables to a boil in large pot; drain.
Add mayonnaise, margarine and cheeses. Mix together and pour into a large
casserole dish. Cover and bake at 350 degrees for about 25 minutes. Remove
from oven and top with crushed Ritz crackers. Return to oven with top and
bake an additional 10 minutes. Note: You may also add ham or chicken for
variety. Enjoy!