"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rosenlof
Added: Wednesday, November 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Mixed Vegetables (No Broccoli or Cauliflower
2 Cups Cheddar Cheese
1/2 Yellow Onion, chopped
1/2 to 3/4 Cup Mayonnaise
1 Roll Ritz Crackers
1/2 Cup Water Chestnuts, chopped
1/2 to 1 Rib of Celery, chopped
1/2 Cup Margarine, melted

Directions:
Directions:
Cook vegetables until tender, but not too mushy since they'll be put in the oven. Mix vegetables with cheese, chestnuts, onion, celery and mayonnaise. Put in a 9x13 dish. Crush crackers with rolling pin and stir in butter. Sprinkle cracker mixture on top of vegetables. Bake uncoverd in 350 oven until heated through.

Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This recipe is to die for. My sister-in-law is from the south and she says it's traditional in Alabama. We haven't found too many men who like this --especially the Rosenlof boys, so we call this a "chick-dish".

 

 

 

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