Colorful Veggie Bake
It’s impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat.
Ingredients
2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese Velveeta), cubed
6 tablespoons butter or margarine, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)
Directions
Prepare vegetables according to package directions; drain. Place half in an ungreased 11-in. x 7-in. x 2-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted.
Pour half over vegetables. Repeat layers. Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown. Yield: 8-10 servings.
Source: Taste of Home
Ingredients2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese Velveeta), cubed
6 tablespoons butter or margarine, divided
1/2 cup crushed butter-flavored crackers (about 13 crackers)
Directions
Prepare vegetables according to package directions; drain. Place half in an ungreased 11-in. x 7-in. x 2-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted.
Pour half over vegetables. Repeat layers. Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown. Yield: 8-10 servings.
Source: Taste of Home
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