Veggie Casserole is a favorite family recipe that my mother has made for years! My recipe is a little different from the original, but variety makes cooking unique! This vegetable dish is a perfect dish for holidays, especially Easter!

Serve with ham, green beans, deviled eggs, and potato salad and you have a complete Easter or anytime meal! I hope you will try it out!

Ingredients for Veggie Casserole:

2 10 ½ oz. cans cream of celery (Easy Cream Soup Recipe with Clean Ingredients)

16 oz. light sour cream (I use half the container.)

2 15 oz. bags of frozen mixed veggies (carrots, corn, green beans, peas, lima beans)

salt and pepper (to taste)

2 cups shredded extra sharp cheese

crushed cheese crackers for topping

1 stick butter

Directions to Prepare Veggie Casserole:

Mix the cream of celery and sour cream in a large bowl.
Precook the frozen veggies to reduce baking time. I pre-cook my veggies in the microwave. Salt and pepper veggies to taste and add to the cream mixture.
Add cheese to the mixture and stir.
Spray a 9x13 glass casserole dish with cooking spray (avocado is best), and evenly spread the mixture in the dish.
Top with crushed crackers. Optional: Drizzle melted butter over the crackers.
Bake for 30-45 minutes at 375 degrees Fahrenheit or until the casserole bubbles. If the crackers brown too quickly, loosely place foil on top of the casserole dish.
Enjoy this Oh So Good Recipe!