"Hunger is the best sauce in the world."--Cervantes

VegAll Casserole Recipe

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This recipe for VegAll Casserole, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 16 oz. cans VegAll, drained
1 cup celery, chopped
1/2 to 3/4 cup chopped onion
1 cup mayonaise
1 cup sharp cheddar cheese, grated
1 can sliced water chestnuts, drained

Topping:
1 stack Ritz crackers, crushed
1 stick margarine

Directions:
Directions:
Mix all lightly. Pour into a lightly greased 9 x 13 casserole dish. Top with crushed crackers. Drizzle melted margarine over all.

Bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
Another of my personal favorites. I made this to take to a teacher luncheon at school and it got rave reviews. One of Caroline's teachers, Matt Key asked for the recipe and served it at his family's Thanksgiving dinner!

 

 

 

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