Vegetable Casserole – Soft Food Recipe

If it’s Friday, it is soft food recipe day.

This is a wonderful recipe for the summer veggie harvest, but can be made anytime of the year using frozen or fresh veggies. Use the veggies of your choice for this vegetable casserole, I will include the original recipe tweaked for a soft food diet that I originally saw in a church cookbook.

Remember the church fund raiser cookbooks? Only the tried and true recipes made the cut for publishing in the local cookbook, I’ve always had good luck with these recipes.

Directions Vegetable  Casserole

Ingredients

• 1 large bag of frozen mixed vegetables (broccoli, cauliflower, carrot mix)
• 1 tablespoon chopped onion
• 1 cup Velveeta cheese, grated
• 1 can cream of mushroom soup

Topping

1/4 cup melted butter or margarine

1/4 cup parmesan cheese, grated

1/2 cup sharp cheddar cheese, shredded

1 cup crushed Ritz crackers

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Cook the vegetable mix according to package directions.
3. Depending upon the consistency desired, you can cook the veggies, then remove the stems and blend the vegetables if desired for a smoother consistency.
4. Assemble all ingredients in a greased 13 by 9 glass baking dish.
5. Blend together topping ingredients in a small bowl, sprinkle on top of vegetable casserole mixture.
6. Bake at 350 degrees, 30-45 minutes. Check to ensure topping does not become too crispy.

Tweaking The Vegetable Casserole

This vegetable casserole can easily be tweaked with the vegetables used. The base of recipe remains the same and simply use the vegetables of your choice; it is quite a flexible recipe.

The recipe can be also be halved quite easily, I have used a 2 quart casserole dish when halving the recipe. The topping does add a nice flavor to the vegetable casserole, I simply half the topping and only put the topping on half the casserole to satisfy those on a soft food diet where crunchy bread crumbs can be an issue.