This is my own version of vegetable casserole. I had some can food items in my pantry and I thought why not try to make a vegetable casserole with using all foods that I had on hand in pantry and refrigerator. You may use most any canned vegetable in this recipe and season to your desire.

Ingredients

4 serv.

baking potatoes, sliced, cubed and cooked↗2
water↗2 cups
chicken bouillon cube↗1
Veg-All, vegetables. drained1 can
15 ounce, drained
sliced carrots1 can
15 ounce, drained
cream of mushroom soup1 can
10 ounce
mayonnaise↗3 tablespoons
sour cream↗2 tablespoons
milk↗1⁄4 cup
hidden valley ranch dressing mix1 teaspoon
from packet
shredded sharp cheddar cheese↗1 cup
seasoning salt↗1⁄4 teaspoon
I use Johnny's
coarse black pepper↗1⁄4 teaspoon
keebler Club crackers, crushed
1/2 of 1 sleeve
shredded mozzarella cheese1⁄2 cup
cup shredded sharp cheddar cheese↗1⁄2
tablespoons butter, melted↗2

Step-by-step instructions

1
Preheat oven 350'. Spray a large baking dish with cooking spray.
2
Peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
3
Boil 5 to 7 minutes. Drain potatoes. Place potatoes in ice water to get a quick chill. Drain potatoes again.
4
In a large bowl add carrots, veg-all, and potatoes. Set aside.
5
In another large bowl combine mushroom soup, mayonnaise, sour cream and milk. Stir to combine.
6
Add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. Stir to combine mixture well.
7
Stir soup mixture in with the vegetables. Stir to combine well.
8
Place vegetable mixture in baking dish.
9
Sprinkle mozzeralla and sharp cheddar cheese over top.
10
Sprinkle club crackers crumbs over top of cheeses.
11
Pour melted butter over top.
12
Place in oven and bake 30 to 35 minutes or until bubbly.

Source: food.com

Original recipe ↗

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