VEGETABLE CASSEROLE WITH RITZ CRACKERS RECIPES

Steps:

• Preheat oven to 350.
• Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
• In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
• Pour over squash.
• Stir until well mixed.
• Then pour into a casserole dish for baking.
• Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
• Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
• Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
• Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
• Then uncover and bake an additional 20 minutes until golden brown on top.
• ***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.

Steps:

• Cook broccoli and drain water.
• Add Velvetta and cook until melted.
• In a seperate pan melt butter, then remove from heat.
• Add crumbled Ritz crackers to the butter and stir until mixed well.(You can crumble the crackers by hand or by putting them in a storage bag and crush with a rolling pin).
• Spray a 1 3/4 quart cassarole dish with cooking spray.
• Spoon in half the crackers into the dish.
• Pour broccoli and cheese mixture in and cover with the rest of the crackers.
• Bake for 15-20 minutes uncovered at 350 degrees or until top browns.