"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mixed Vegetable Casserole Recipe

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

Contributor:  
Contributor:  
Cynthia Roney

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of mixed vegetables, cook and drain
1 8 oz. can of sliced water chestnuts, drained
1 cup grated sharp cheese
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
20 Ritz crackers, crushed
2 tablespoons melted butter

Directions:
Directions:
Boil the mixed vegetables for 10 minutes (until tender)

In a large bowl, combine the mixed vegetables, water chestnuts, cheese, celery, mayonnaise, and onion; transfer to a greased casserole. Bake at 350 degrees for 30 minutes.

Meanwhile, combine the cracker crumbs and butter. When the casserole has baked for 30 minutes, sprinkle it with the buttered crumbs and return it to the oven to brown.

 

 

 

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