"Those who forget the pasta are condemned to reheat it."--Unknown

Mixed Vegetable Casserole Recipe

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This recipe for Mixed Vegetable Casserole, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Hollenshead Newman
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped onion
1/4 c. chopped celery
1 T. olive oil
1 (16-oz.) can Veg-All, drained
1 (11-oz.) can Niblet corn, drained
1 (sm.) can sliced water chestnuts, drained
1-1/3 c. sharp Cheddar cheese, grated
2/3 c. mayonnaise
1/2 sleeve Ritz crackers, crushed
1/2 stick melted butter

Directions:
Directions:
Saute onions and celery in a small amount of olive oil. Add Veg-All, corn, chestnuts, grated cheese, and mayonnaise. Pour into a small greased casserole dish. Cover with cracker crumbs. Pour butter over top. Bake at 350 for 30 min. Double this recipe for a 9" x 13" casserole.

Personal Notes:
Personal Notes:
Kay is the wife of Cecil Newman, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. I can't tell you how many times someone from church asks me to prepare this casserole when we are fixing a meal for someone or having pot luck. It's fast, easy and really tasty!!

 

 

 

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