Recipe by TERILY
"California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit."
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2 (20 ounce) bags
California-blend frozen vegetables
shredded Cheddar cheese
buttery round crackers (such as Ritz®), crushed
We liked this a lot. I used fresh not frozen veggies and because I forgot to pick up the crackers at the store I used french fried onion rings.Lovely creamy sauce that pairs perfectly with the vegetables.
Without any seasoning, this veggie dish is bland as written. Just adding salt and pepper would be a step in the right direction but bolder use of your preferred seasoning(s) will make a remarkable difference in flavor. We used fresh broccoli, cauliflower, and carrots, not frozen. The appearance and taste of this dish would be improved if the vegetables were first combined with the cream sauce before placing in a baking dish (used a 9" x 13" since no size is suggested). Pouring the sauce over the top of the veggies as instructed results in veggies being unevenly coated with those at top heavily sauced and those at bottom with little or no sauce. The directions are unclear as to whether the cracker crumbs are spread over the cream sauce or the vegetables . . . doesn’t make much difference if made as written as the veggies and sauce need to be stirred-up anyway.
Melts in your mouth! The cracker topping completes this dish. Yummy way to get the kidlets to eat their veggies. :)
This is the best recipe for a veggie casserole. I have used it for summer squash and other veggies when I didn't have the California blend. This recipe is so easy. I did not use the crackers and topped it with shredded cheese. I also added garlic powder.
* Percent Daily Values are based on a 2,000 calorie diet.
California Vegetable Bake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 351
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