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.
Make a sauce by adding butter, flour and salt.
Add cheese and cook over slow heat until melted.
Pour
off liquid from can of vegetables and place in casserole dish.
Pour sauce over vegetables and bake 40 minutes in 375\u00b0 oven.
Cook mixed vegetables according to directions; drain. Add next 4 ingredients; mix well. Spoon into lightly greased 2-quart shallow baking dish. Sprinkle crumbs over top and drizzle with margarine. Bake at 350\u00b0 for 30 minutes. Sprinkle vegetables with garlic salt if desired.
Cook vegetables according to package directions; drain well. Saute celery and onion in 2 tablespoons butter until tender. Combine mixed vegetables, celery mixture, mayonnaise and cheese. Spoon into a lightly greased 1 1/2-quart casserole.
Combine cracker crumbs and 2 tablespoons butter; sprinkle over casserole. Bake at 350\u00b0 for 20 minutes or until bubbly.
Yields 6 to 8 servings.
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.
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.
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.
Empty mixed vegetables in a Pyrex bowl.
Mix cheese and mayonnaise with vegetables.
Crumble crackers and pour over melted butter.
Put buttered cracker crumbs over mixture of vegetables. Bake at 350\u00b0 for approximately 30 minutes.
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.
cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking
Cook mixed vegetables according to package directions and drain.
Add cheese, mayonnaise, onion and celery.
Pour into a casserole.
Top with crackers and butter.
Bake at 350\u00b0 for 20 to 30 minutes.
Add celery and onions to mixed vegetables and cook until tender as directed on package. Drain. Add mayonnaise and cheese and mix well. Place in lightly buttered casserole. Sprinkle with Ritz cracker crumbs and dot with butter. Bake at 350\u00b0 for 25 minutes.
Cook mixed vegetables and drain.
Mix with other ingredients and put in buttered casserole (2 1/2-quart).
Top with 1 stack Ritz crackers, rolled and mixed with 1/2 stick of oleo.
Bake at 350\u00b0 for 40 to 45 minutes.
Makes 8 servings.
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.
Cook mixed vegetables as directed on package until almost done. Drain.
Add next 4 ingredients and toss.
For topping, toss margarine with cracker crumbs; sprinkle over vegetables.
Cook at 350\u00b0 for 30 minutes.
Mix 1 can of mixed vegetables and 1 can cream of chicken; dried onion can be mixed in (dried onion is optional).
Put cheese on top of the casserole.
Crush Ritz crackers and use that as a topping.
Bake at 325\u00b0 for 20 to 25 minutes.
Drain mixed vegetables until all liquid is gone.
Mix first 4 ingredients together in medium bowl.
Top with corn flakes or crushed crackers.
Melt margarine and pour over top of casserole. Bake at 325\u00b0 until corn flakes or crackers are brown and casserole is bubbling.
Cook vegetables and celery together for about 10 minutes in small amount of water; drain.
Add onion and water chestnuts.
Mix soup and mayonnaise and add 1/2 cup cheese to the vegetables. Pour into a greased casserole dish.
Sprinkle remaining cheese on and then top with buttered crumbs.
Bake at 350\u00b0 for 30 minutes.
Combine mixed vegetables, softened butter and Cheez Whiz in bowl; mix well.
Spoon into greased casserole pan.
Top with cracker crumbs and dot with butter.
Bake for 30 minutes at 350\u00b0.