Cheddary Vegetable Gratin |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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You can make this ahead-just do not sprinkle with cracker crumbs until ready to bake. Cover and refrigerate for up to eight hours. Uncover, top with buttered crumbs just before baking. Ingredients:
1 can cheddar cheese soup |
1/2 cup shredded cheddar cheese (2oz) |
1/2 cup sour cream |
1 med. red bell pepper coarsely chopped. (sometimes these are in your veggie mix) |
1 bag frozen mixed veggies -1lb.(broccoli, carrots, cauliflower, thawed & drained) |
1 1/2 cups cheddar cheese crackers, crushed. |
2 tbsp butter or margarine, melted. |
Directions:
1. Heat oven to 375*.
2. Spray shallow 1 1/2 quart casserole or gratin dish with cooking spray.
3. In large bowl, mix soup, cheese and sour cream.
4. Stir in bell pepper and thawed vegetables. Spoon into casserole.
5. In small bowl, mix crushed crackers and butter. Sprinkle over vegetable mixture.
6. bake 30-35 minutes or until mixture is bubbly and vegetables are crisp-tender.
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