Cheddary Vegetable Gratin
From katethirtynine 13 years ago
- 10 min prep to make
- Serves 6-8
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 shopping list
- ½ cup shredded cheddar cheese (2oz) shopping list
- ½ cup sour cream shopping list
- 1 med. red bell pepper coarsely chopped. (Sometimes these are in your veggie mix) shopping list
- 1 bag frozen mixed veggies -1lb.(broccoli, carrots, cauliflower, thawed & drained) shopping list
- 1 ½ cups cheddar cheese crackers, crushed. shopping list
- 2 tbsp butter or margarine, melted. shopping list
How to make it
- Heat oven to 375*.
- Spray shallow 1 ½ quart casserole or gratin dish with cooking spray.
- In large bowl, mix soup, cheese and sour cream.
- Stir in bell pepper and thawed vegetables. Spoon into casserole.
- In small bowl, mix crushed crackers and butter. Sprinkle over vegetable mixture.
- bake 30-35 minutes or until mixture is bubbly and vegetables are crisp-tender.
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