Cheesy Vegetable Casserole

Serves: 7
Total Calories: 170


2 (16-ounce) packages frozen stir-fry blend vegetables, thawed and drained
1 (16-ounce) package pasteurized processed cheese spread
1/4 cup milk
1/2 cup butter
1 sleeve buttery round crackers, crushed


Place vegetables in a lightly greased 13"x9" baking pan; set aside. Melt cheese spread in a saucepan; add milk. Stir over low heat until smooth; pour over vegetables. Melt butter and stir in cracker crumbs; sprinkle over vegetables. Bake at 350 degrees, uncovered, for 20 to 25 minutes.

Tip: To thaw frozen veggies quickly, place them in a colander and pour boiling water over to separate. Finish cooking in baked dishes like casseroles or on the stovetop as a side.

Nutritional Facts:

Serves: 7
Total Calories: 170
Calories from Fat: 116

This Cheesy Vegetable Casserole recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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