Sara Belles Veg All Casserole Recipes

Steps:

• 1. Mix all ingredients except crackers and butter. Pour into casserole dish. Add crushed Ritz crackers to top and dot with butter.
• 2. Bake on 350* until hot and bubbly.
• 3. Note: May subsitute cream of mushroom or cream of celery soup for vegetarians. Can add diced chicken or turkey for meat lovers for a one pot meal.

Steps:

• Drain Veg-All and water chestnuts. Rough chop the water chestnuts. Chop the onion.
• Mix soup, cheese, and Miracle Whip in a large bowl. Then add the vegetables. Put in a greased 9x13 pan. Cover top with crushed saltines.
• Bake at 350°F for 25 to 30 minutes or until top is brown.

Steps:

• Mix the canned vegetables, water chestnuts and chopped green chilies in a large bowl and set aside.
• In another bowl, stir the soup, Cheez-Whiz ( that has been heated in the microwave in the jar), sour cream, half of the cheddar cheese and half of the butter.
• Blend well.
• Add onion powder, celery salt, salt and pepper to your taste.
• Combine the vegetables and soup mixture.
• Pour into a large greased casserole dish.
• In a small bowl, combine crumbled Ritz crackers and remaining melted butter.
• Sprinkle on top of the casserole, followed by the remaining cheese.
• Bake in 350°F for 35-45 minutes or until bubbly.