Vegetable Casserole

Vegetable Casserole


Delicious Vegetable Casserole is wonderfully creamy, flavorful and loaded up with tender broccoli florets, carrots, mushrooms and peas.
  • 1 ½ cups broccoli, chopped
  • 1 ½ cups carrots, sliced
  • 1 ½ cups sliced mushrooms
  • 1 can peas, 15 ounces drained
  • ½ cup sliced green onions
  • 1 can cream of mushroom soup, 10 ounce
  • ¾ cup whole milk
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • salt and pepper to taste
  • Topping
  • 1 ½ sleeves Ritz crackers, about 45 crackers
  • ¼ cup butter melted
  1. Preheat the oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
  2. In a large bowl mix together the broccoli, carrots, mushrooms, peas, green onions, mushroom soup, milk, garlic powder, oregano, thyme, salt and pepper.
  3. Pour the mixed filling into the prepared baking dish.
  4. Add the Ritz crackers to a large ziplock bag and crush them until they are all evenly crumbled. Add the crushed crackers to a bowl with the melted butter and stir to evenly coat all the crumbs in the butter.
  5. Spread the cracker topping evenly over the filling. Place the casserole into the oven and bake until the cracker crust is golden brown and everything is cooked through, about 30-40 minutes.
  6. Remove from the oven, allow the casserole to cool for a few minutes before serving.

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