Crunchy Mixed Vegetable Bake Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine soup,mayonnaise,garlic and pepper in a medium bowl;mix well.
• Stir in cheese.
• Place vegetables in a 9x13 inch baking dish.
• Pour soup mixture over vegetables.
• Mix to coat vegetables well.
• Bake for 35-40 minutes.
• Remove from oven.
• Sprinkle with fried onions.
• Bake another 5 minutes.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F, then grease a 13"x9" baking dish.
• In a large skillet, saute celery & onions in oil until tender, about 2-3 minutes, then stir in soup, sour cream, salt & pepper.
• Stir in beans, corn & water chestnuts, then transfer to prepared baking dish.
• In a bowl, combine crushed crackers, nuts & butter, then sprinkle this mixture over the vegetable mixture.
• Bake, uncovered for 40 to 45 minutes or until golden brown.

Steps:

• Preheat oven to 350°F.
• Grease large casserole dish.
• Combine vegetables, half the pimiento's, soup, sour cream, pepper, half of the onions and half of the cheese in a bowl.
• Mix.
• Spoon mixture into casserole dish.
• Bake for 20 minutes.
• Sprinkle remaining onions and cheese on top and bake for another five minutes or until melted.
• Remove casserole from oven and sprinkle with remaining pimiento's.
• Let stand 5 minutes before serving.

Steps:

• In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

Steps:

• In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. , Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.