Vegetable Crunch
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A home-kitchen version of vegetable crunch, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 cans Veg-All, drained
- 1 can peas
- 1/2 c. chopped onion
- 1 can sliced water chestnuts
- 1 c. sharp or medium cheese, grated
- 1 c. mayonnaise
- 1 c. celery
Method
Mix all together.
Put in greased casserole dish.
Crumble Ritz crackers on top.
Drizzle 1/2 cup margarine on top.
Bake for 30 minutes at 350°.
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