Vegetable Casserole

Vegetable Casserole, just like mom used to make! Made with frozen veggies, Velveeta, and buttery cracker crumbs, it's always the first side dish to disappear.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (1 cup each)

Calories 178kcal

Author Meggan Hill

Ingredients

1 (16 ounce) bag broccoli frozen (see note 1)
1 (16 ounce) bag carrots frozen
1 (16 ounce) bag cauliflower frozen
1 (16 ounce) package Velveeta sliced (see note 2)
1 roll Ritz crackers crushed (see note 3)
1/4 cup butter melted (1/2 stick)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. In a large microwave-safe bowl, add broccoli, carrots, and cauliflower and stir to combine. Microwave uncovered on high until the vegetables are warm, about 12 to 15 minutes.
Transfer to a 9-inch by 13-inch baking dish. Evenly place the sliced Velveeta over the vegetables.
In a medium bowl, add Ritz crackers and melted butter. Toss to combine. Sprinkle over Velveeta.
Bake until cheese is melted and cracker topping is golden brown, about 30 to 45 minutes.

Video

Notes

Vegetables: Package sizes may vary, so aim for about 48 ounces total (3 pounds, about 9 cups) of frozen broccoli, cauliflower, and carrots. To substitute fresh vegetables, blanch them in boiling water until tender, then drain and pat dry. You will need about 9 cups of chopped vegetables.
Velveeta: If you don't adore this melty, creamy, nostalgic processed cheese product, substitute homemade cheese sauce.
Crackers: Or substitute homemade bread crumbs.
Yield: This recipe makes about 12 (1-cup servings).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition