CREAMY VEGGIE CASSEROLE

Creamy Veggie Casserole image

Even kids will eat their veggies when you serve them this way, covered in a creamy cheese sauce and topped with crushed crackers. They just might ask for seconds!

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (24 ounces) frozen California-blend vegetables
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 jar (8 ounces) process cheese sauce
1/2 cup finely crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter, melted

Steps:

Prepare vegetables according to package directions; drain. In a bowl, combine the soup and cheese sauce. Add vegetables and stir to coat. Transfer to a greased shallow 2-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 246 calories, Fat 16g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 1128mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.