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Country Kitchen
June 1, 2010 Previous Recipe | Next Recipe
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MIXED VEGETABLE CASSEROLE
HOT DOG BUN PIE
PECAN MUFFINS
LYDIA’S ICE CREAM
CAULIFLOWER SALAD
PEA-PICKING CAKE
NEVER-FAIL ROAST
MIXED VEGETABLE CASSEROLE

2 (10-ounce) packages frozen mixed vegetables
1 cup chopped onion
2 tablespoons margarine
1 cup chopped celery
1 3/4 cup mayonnaise
1 cup shredded cheese
1 sleeve Ritz crackers, crushed

Cook mixed vegetables according to package directions; drain well. Saute onion and celery in 2 tablespoons margarine. Add to mixed vegetables. Combine with mayonnaise and cheese, and spoon into a lightly greased casserole dish. In a separate bowl, combine cracker crumbs with 1 stick melted margarine. Sprinkle over top of casserole. Bake at 350 degrees for 30
minutes.





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