Tuesday, Aug 22nd

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Seasons Eatings (Part 2) - Veggie Casserole


- 2 pounds frozen mixed veggies (cauliflower, carrots, peas)

- 1 pound mild cheddar cheese, cubed small

- 1/2 teaspoon freshly chopped thyme leaves

- 1/2 teaspoon freshly chopped oregano leaves

- 4 cups crumbled salted crackers (I prefer Ritz crackers)

- 2 tablespoons smoked paprika or cumin powder

- 1 teaspoon cayenne or red chilli powder

- 1 tablespoon black pepper

- 1 stick melted butter


How To Make:

Preheat oven to 450 degrees F. Defrost the frozen veggies in microwave.


Using a plastic bag, crush crackers. Add the thyme, oregano, paprika/cumin, cayenne/chilli powder, pepper and melted butter until well combined. Set aside the topping.


Prepare a large baking dish by lightly greasing with butter. Add the veggies, cheese and spread the cracker topping on top. Wrap with foil and bake for 15-20 minutes or until all the cheese is well melted. Remove the foil and bake up to 5 more minutes until the topping is golden brown in color. Allow to rest for 5 minutes before serving.



- You can make this casserole beforehand and warm up in the oven at 200   degrees for 10 minutes before serving.

- For a less spicy version, you can omit cumin and chilli powder from the topping.

- You can use other sturdy cheeses like colby jack and pepper jack.