Easy Vegetable Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 baking potatoes, sliced, cubed and cooked
• 2 cups water
• 1 chicken bouillon cube
• 1 (15 ounce) can veg-all, vegetables. drained
• 1 (15 ounce) can sliced carrots, drained
• 1 (10 ounce) can cream of mushroom soup
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup milk
• 1 teaspoon hidden valley ranch dressing mix (from packet)
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon seasoning salt (i use johnny's)
• 1/4 teaspoon coarse black pepper
• keebler club crackers, crushed (1/2 of 1 sleeve)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven 350'. spray a large baking dish with cooking spray.
• 2 peel potatoes,slice and cube them and place in a pot add 2 c water and chicken bouillon and bring to a boil.
• 3 boil 5 to 7 minutes. drain potatoes. place potatoes in ice water to get a quick chill. drain potatoes again.
• 4 in a large bowl add carrots, veg-all, and potatoes. set aside.
• 5 in another large bowl combine mushroom soup, mayonnaise, sour cream and milk. stir to combine.
• 6 add cheddar cheese, ranch dressing mix, seasoning salt and black pepper to soup mixture. stir to combine mixture well.
• 7 stir soup mixture in with the vegetables. stir to combine well.
• 8 place vegetable mixture in baking dish.
• 9 sprinkle mozzeralla and sharp cheddar cheese over top.
• 10 sprinkle club crackers crumbs over top of cheeses.
• 11 pour melted butter over top.
• 12 place in oven and bake 30 to 35 minutes or until bubbly.