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5 from 1 vote

Way-2-Go Veggie Casserole

Are you looking for a new way to prepare a vegetable side dish?  Mixed frozen vegetables, corn, and Mexican cheese make for one exciting way to prepare vegetables. 
Course Side Dish
Cuisine American
Keyword Casserole, Gluten Free, Vegetable, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 871kcal
Author Stephanie Manley


  • 16 ounces frozen mixed vegetables
  • 28 ounces corn drained (2 cans)
  • 2 cups mayonnaise do not use Miracle Whip
  • 2 cups Mexican cheese blend
  • 30 crushed Ritz crackers
  • 8 ounces melted butter


  • Layer in this order. First, in the bottom of the dish, pour in the mixed vegetables. Second, spread all of the mayonnaise on top of the veggies evenly.
  •  Next, empty the 2 cans of whole kernel corn on top of the mayonnaise. Top the corn with 3 mix shredded cheese. On top of the cheese, spread the crushed Ritz crackers. 
  • Take a knife and make holes ( 4 to 5 ) in the casserole. Pour the melted butter across the top of the casserole. Bake in a 350 oven for 30-40 minutes or until the top is golden brown. Serve hot.


Calories: 871kcal | Carbohydrates: 36g | Protein: 13g | Fat: 77g | Saturated Fat: 26g | Cholesterol: 111mg | Sodium: 879mg | Potassium: 391mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4070IU | Vitamin C: 11.4mg | Calcium: 230mg | Iron: 1.8mg
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