Creamy Mixed Vegetable Casserole is a staple on the dinner menu rotation in our house! It’s SOOO good!!! But it’s also SOOO easy!! If you’re tired of all those boring steamed vegetable side, then this recipe is for YOU!! This super versatile side dish goes with pretty much any meal. This crowd pleasing recipe will be your new go to for weeknight dinners, holiday meals, and family potlucks. Everyone loves it! Frozen veggies make this creamy casserole a breeze to throw together. This colorful dish is loaded with flavor. Topped buttery Ritz crackers, Creamy Mixed Vegetable Casserole really has that homestyle cooking feel. Eating your vegetables never tasted so good!
Here’s all you’ll need: frozen mixed vegetables, onion, celery, cheddar cheese, mayo, Ritz crackers and butter.
In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. The addition of fresh celery and onion gives this dish a surprising crunch. I love using a low-fat version of mayo or the mayo with olive oil (my absolute favorite!) to cut down on some of the fat. But it’s all about personal preference here. I know people can be picky about their mayo. Everyone pretty much has one brand that they stick with!
Stir to combine and mix well. Get those veggies nice and coated and make sure the cheese is spread throughout. Spread into a greased 1-1/2 quart casserole dish. Look at all those colorful vegetables!! This dish is jam-packed with carrots, peas, corn, and green beans. All of my favorites!!
Next we need to make the Ritz cracker topping. This is my favorite part of the dish! We need 3/4 cup of crushed crackers which works out to be about 18 crackers. You can use a food processor to crush, I mean if you’re that every day basic type. But if you’re lazy and hate the extra dishes (like me!) just add the crackers to a Ziploc bag and smoosh em! I love handing this part off to a kiddo. My niece Jenna goes nuts trying to crush and smoosh every last cracker. Just makes sure the bag is sealed tight!!! You won’t believe some of the creative ways she’s come up with to get the job done…like stepping on the bag. That kid cracks me up!
Then melt the butter and add to the crushed crackers. Stir it all up to combine. If you really wanna walk on the wild side swap out the Ritz crackers for Cheez Its! Yum!!!! The would go great with the cheddar cheese! Trying it next time!
Next sprinkle the cracker mixture on top of the casserole. I like to go just around the edges and leave the middle open. That way people can see what they’re getting themselves into! Plus it makes it pretty! Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. This recipe is great on the reheat too. The flavors don’t change and the veggies aren’t soggy! What more can you ask for?
Serve hot and bubbly! Seriously so good!! Creamy Mixed Vegetable Casserole needs to be on your table tonight!! You can thank me later. Our Smoky Roasted Cauliflower is another great way to eat your veggies!
Creamy Mixed Vegetable Casserole
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 1 large onion, chopped
- 3 celery ribs, chopped
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 3/4 cup crushed Ritz crackers (about 18 crackers)
- 1/4 cup butter, melted
- Step 1 In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. Stir to combine.
- Step 2 Spread into a greased 1-1/2 quart casserole dish.
- Step 3 Crush about 18 Ritz crackers. Mix in the melted butter. Sprinkle over the top of casserole.
- Step 4 Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. Serve hot and bubbly. Enjoy!
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