Hi, I'm Betty and welcome to Betty’s Kitchen. Today we’re making another hot like dish I think you'll enjoy is going to be Cheesy Vegetable Casserole. So it’s great for taking to a pot like dinner but it’s great as the side dish at your dinner at home because it's going to have loads of vegetables in it and that means you don’t have to make a lot of separate different dishes that have individual vegetables. You'll see what I'm taking about.
We’ll start with our mix vegetables which are right over here. They're cooking on the stove and they're done, so I'm going to turn that off and then they're needs to be drain. They have been cooked according to the package instruction which was to put them in water and boil them for 10 to 12 minutes. Actually I'll let go a little shy of that because this is going to be baking in the oven and they don’t need to be completely done because they're going to get some more heat.
Now I just pour of that to a colander and then bring this up to a container to drain a little bit and you can see what nice lovely vegetables we have here. And this is not a decent—not a good brand that I get quite often and works up really well. It just a generic brand but you can see it’s mixed vegetables and its 16 ounce package—don’t want it watery but you're going to be mixing it with a lot of good stuff. So put it in a large mixing bowl. And then we can move this out of the way.
We’re going to be adding some vegetable one of which is celery, we have one cup of celery and then we have some onion and we have one-half cup chopped onion, mayonnaise and this is just mayo free and you can see I've one cup of it. So we’ll be blending all these together in a minute but for now I'm just going to stick these things in cheddar cheese, Sharp Cheddar Cheese this is shredded and you can get a fine shred or one that’s more coarsely shredded like this it doesn’t really matter it just going to melt in the oven but you need one-half cup so we’ll be adding one-half cup of that.
We’re going to add one-fourth teaspoon of salt just for regular iodize salt just sprinkle that over the top and then one-eight teaspoon of ground black pepper. You want to blend this all these together and you're going to see that it’s going to make a really colorful nice looking dish. It’s going to be very appetizing and I think you'll really enjoy it if you eat it at home and also I think you'll be proud of it if you take it to some kind of get together and show it off to a friends because this is one of those recipes that I've drag out of my recipe file that I've had around for 35 or 40 years.
When you get it mix together like this then you're going to put it in a greased baking dish. So here I have my parts dish and it is 8 x 12 x 2 roughly and that’s about the size you're going to need so you're going to just spoon that up and then spread it so that it goes all the corners. And you want to leave a little room at the top because you're going to make a nice topping for this and that’s a lot of—well this is so festive and inviting and I think I use to pour my utensils so I want to get in here and get a spoon just that I can scrape the rest of these all it’s not going to fall off by itself.
So that’s look good. Now let make our topping. For our topping we’re going to be using some we call cheese its. There are different types of cheese nips and cheese crackers they're just snack crackers that are potato cheese flavored and they have white cheddar cheese flavor, they have a lot of kind that you’ve been choose from it, it doesn’t really matter just something that is a butter cup crockery it can be a reach cracker or it can has cracker if you want. Is that the crackers do not work quite as well but that would be okay if you didn’t have anything else.
Now what you're going to do is take two cups. I've already measure it out and now it’s gone from here because I pour it in here which is that go inside zip lock bag and I use my normal method making cracker crumbs or bread crumbs. Let's just roll it with the rolling pin and you don’t have to get this really, really fine because they're just going to be a topping. Now if you're coating chicken or something with them it has to be super fine because you want it to stick. So there's a little difference here.
What we’re going to cook with this will be some melted butter or margarine I've used butter here. This is half stick which is one-quarter cup. So we’ll be putting that in and we’ll be putting that in and we’ll be putting one-half cup of Sharp Graded Shredded Cheddar Cheese just like I use before. But its one-half cup this time mixes that, so all of these go together.
And we will grab a spoon and so this up and you're going to see that this is going to make a gorgeous topping for Cheesy Vegetables Casserole. And the amount of melted margarine that I use amount the same like a lot but when you have that many crackers and also this cheese that I have here it’s going to need that much to blend well and make a good topping.
So that’s what you're topping looks like. If you don’t want to use that much just they just kind of being half, if that is making it too fatty for you then just take half but I want to give you the actual recipe and let you choose for yourself. If you want to cut down on anything in here as long as you make adjustments appropriately that’s not a problem. So we’ll top this and it should be a nice lovely dish that will be bake in the oven.
I'm trying to do this evenly so as I bring it out I try to get over different places so that’s spreading it will not be hard. So we’ll just take your hand and spread this trying to get to the corners just in a brushing motion actually because you don’t want to punch it in and have it as part of the actually casserole it’s a topping to the casserole. It’s going to be nice and crunchy but that cheese is going to melt and that’s going to a lovely flavoring can blend with the casserole.
So there we have it. This is going to go in a 300º oven now that’s a little bit lower heat that we know normally baking some but that will prevent this topping from burning. We don’t want that to happen but we do want to cook our casserole and get the flavors blended. And it will stay maybe 30 minutes could be more than that. So I'll see you back when I get it out of the oven.
I just got my cheesy vegetable casserole out of the oven it bake for 25 minutes and it came to this level of brownness and I think that’s just right its nice and crispy and crunchy. Let me spoon into this and let you see what the texture is. You see that nice lovely casserole and it has all of those good vegetables this might be a way you can get somebody in your family to eat vegetables that isn’t particularly fan of them because that taste of the cheese in that sauce and in the topping is just wonderful. They can enjoy it.
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