Cook mixed vegetables according to package directions. Drain. Combine cooked vegetables, cheese, water chestnuts, onions and mayonnaise, stirring gently. Spoon mixture into a 1 1/2 quart casserole dish coated with cooking spray. Bake at 350 degrees for 20 minutes.
Cook frozen vegetables 15 minutes.
Drain.
Add remaining ingredients.
Put in casserole dish.
Top with bread crumbs.
Cook for 20 minutes in a 350\u00b0 oven.
Cook vegetables, celery and onions all together, according to time on package.
Drain off water.
Mix cheese and mayonnaise together and add to vegetable mixture while hot, stirring until mixed well.
Add salt and pepper.
Melt butter, add Ritz crackers (crushed) and brown.
Put vegetable mix in casserole and top with cracker mix.
Bake at 325\u00b0 for 20 to 25 minutes.
Cook mixed vegetables as directed and drain.
Add onion, celery, mayonnaise and 1/2 cup grated cheddar cheese to vegetables. Pour into flat casserole dish.
Mix Ritz crackers, margarine and 1/2 cup grated cheddar cheese together.
Put this on top of vegetable mixture and bake at 300 for 30 - 40 minutes or until brown and bubbly.
Mix vegetables, water and salt.
Cook for 2 minutes.
Pour into casserole dish.
Mix together grated cheese, onion, celery and mayonnaise and pour mixture over the vegetable mixture.
Top with crushed corn flakes.
Bake at 350\u00b0 until bubbly hot.
Can be halved for smaller group.
Microwave Cheez Whiz slightly. Then mix together with vegetables and mushroom soup. Place in casserole dish. Melt margarine and combine with crushed crackers. Spread over vegetable mixture and bake at 350 degrees for 30 minutes or until browned
In saucepan, bring mixed vegetables to a boil and cook until tender.
Saute onions in small amount of margarine or oil until just tender.
Drain vegetables and mix all other ingredients with vegetables.
Put in casserole dish.
Crush crackers and mix with melted margarine.
Sprinkle over vegetable mixture.
Bake in 350\u00b0 oven for 30 minutes.
Cook mixed vegetables and drain.
Combine the remaining ingredients.
Pour into casserole dish.
Crush crackers and cover top.
Bake 30 to 35 minutes at 350\u00b0.
Boil vegetable for 10 minutes; drain. Add 1/2 stick of margarine and cheese whiz. Pour in casserole dish. For topping; melt 1 stick of margarine, add crackers and sprinkle over vegetable mixture. Bake at 325\u00b0 for 25 minutes.
Cook and drain mixed vegetables.
Add next four ingredients to cooked vegetables.
Place in casserole dish.
Use crumbs on top and put pats of butter on the crumbs.
Bake at 350\u00b0 for 30 minutes.
Frozen mixed vegetables, boiled and drained.
Place in casserole dish and add one stick of butter.
Mix together all other ingredients and pour over vegetables.
Top with one crushed sleeve of Ritz crackers.
Bake at 350\u00b0 for 30 minutes.
Grease casserole dish.
Cook vegetables as directed and drain.
Pour vegetables in casserole and mix in the can of soup. Put whole slices of cheese on top.
Shred the bread (without crusts) on top.
Melt the butter and drizzle over top.
Bake in moderate oven 350-375 degrees for about 30 minutes.
Cook vegetables according to directions on package.
Drain and put into greased casserole.
Next, mix onion, celery, cheese and mayonnaise.
Spread over vegetables.
Next, melt butter and mix with crackers.
Spread on top of casserole.
Bake 30 minutes at 350\u00b0.
In casserole dish melt the butter.
Pour the butter over crushed crackers and stir.
Put drained cooked vegetables in greased casserole dish.
Mix remaining ingredients and put over vegetables.
Top with crackers.
Bake for 30 minutes at 350\u00b0.
Cook frozen vegetables and drain.
Mix vegetables, onions, celery, cheese and mayonnaise.
Put in a greased casserole dish. Cover with 1 package of crushed Ritz crackers mixed with 1 stick butter or margarine (melted).
Bake at 325\u00b0 for 30 minutes or until bubbly hot.
Cook vegetables, celery and onions together; drain.
Mix soup, mayonnaise and water, then mix all together.
Grease casserole dish.
Sprinkle stuffing in bottom of pan.
Mix vegetable and soup mixture together and pour into pan.
Sprinkle cheese and stuffing on top.
Bake in oven at 350\u00b0 for 45 minutes.
Cook and drain vegetables as directed on packages.
Add cheese, margarine and mix until cheese is melted.
Place in 2-quart oblong casserole.
Melt 1 stick margarine.
Add cracker crumbs and stir until coated.
Spread over top of vegetable mixture.
Bake 30 minutes in 350\u00b0 oven.
(Broccoli or Brussels sprouts may be substituted for cauliflower.)
May be made day before and refrigerated before baking.
Cook mixed vegetables as directed on package.
Mix celery, onion, mayonnaise and cheese together and spread over mixed vegetables in a 9 x 9-inch glass pan.
Mash package of Ritz crackers and add to 1 stick of butter; sprinkle over top.
Bake at 300\u00b0 for 30 minutes or until casserole is bubbling on sides.
Mix first 3 ingredients.
Put into buttered casserole.
Mix crackers and butter.
Sprinkle on top of casserole.
Bake until bubbly and starts to brown.
Mix cheese with mayonnaise; add onions, celery, water chestnuts and drained mixed vegetables.
Mix well.
Put mixture in a buttered casserole dish.
Crumble Ritz crackers fine and mix with melted margarine.
Put on top of casserole.
Bake at 375\u00b0 for 30 minutes or until golden brown.