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Prairie Rhonde Veggie Casserole
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I was planning my Easter Menu this week and this is going to be my vegetable
dish. We are having grilled mouton, cajun smoked deer sausage and chicken
legs and thighs. That is as far as I've gotten. Stay tuned and maybe I'll
have time to share all the recipes with you that I'm preparing. Oh, by the way we will probably be about 25 - 30 family and friends for
lunch on Easter Sunday - What fun we have, what memories we make.
1 gallon Veg- All (drained)
2 large serving spoons Mayonnaise (heaping)
1 # grated cheese (I use ½ # cheddar & ½ # pepper jack)
Tony Chachere's Seasoning
2 Stacks Ritz Crackers
1 Stick margarine
Mix first 3 ingredients together in a 13x10 baking pan (I always have these
throw away aluminum pans I use).
Be real careful adding the Tony's, the cheese has pepper if you use my mix.
Add just a little and taste, you don't want it to be too overpowering or the
mix of flavors is lost.
Use a freezer zip lok bag to put the crackers in and crunch them into fine
chunks. Melt the margarine and add to the crackers and mix well - in bag.
You may need a couple of table spoons margarine, you be the judge. If the
mixture is too dry add a little extra margarine. Put this mixture over the
veggies and bake
Bake in a 350 degree oven for 1 to 1 ½ hours, till center is piping hot when
you insert a knife and it comes out HOT.
NOTE: I've used this as a "Take Along" more times than I can count. I'm
always asked to bring that "veggie thing" when we are doing a covered dish
meal. |
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