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Happy Cinco de Mayo! I know, I know! Where's my Mexican dish? Well, I focused on Mexican in a few of my posts the last couple weeks so you could prepare and plan your menu ahead of time! If you missed the recipes, you can still check them out at the end of the post.
So although my dish today is quite American, it does include "mayo" as one of the ingredients. Does that count for Cindo de MAYO? Horrible joke, I know. This California Blend Vegetable Casserole is so yummy when you just don't know what to make for a side, and for me, that's pretty often. I always have a couple bags of California Blend veggies in the freezer, so this is a cinch to whip together.
It's a true medley of veggies and cheesy goodness topped off with a cracker crumb topping. It's SO good, in fact, you may ignore your main course altogether and go back for seconds on the vegetables. So, this evening, go ahead and party it up Mexican style. When you're ready to get back to the American comfort food, try this casserole as a side dish. It may soon become a family favorite!
California Blend Vegetable Casserole
Ingredients
- 2 1 lb bags california-blend frozen vegetables, thawed
- ½ cup chopped onions
- ¼ cup butter (melted)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 cup Ritz crackers (crushed)
- 1 ½ - 2 cups shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon garlic pepper
Instructions
- Preheat oven to 400 degrees.
- Grease a 13x9" baking pan with nonstick spray.
- In a large bowl mix the onions, butter, mayo, sour cream, salt and garlic pepper.
- Add the vegetables and mix until well coated.
- Fold in the Ritz crackers and cheese and transfer the mixture to the baking pan.
- Bake for 30-40 minutes or until vegetables are tender and cheese is melted.
Notes
- Customize with Seasonings: Enhance the flavor of the casserole by experimenting with different seasonings or herbs. Consider adding smoked paprika, dried thyme, or crushed red pepper flakes for a flavor boost. Adjust the seasonings according to your taste preferences.
- Crunchy Topping Variation: For an extra crunchy topping, mix the crushed Ritz crackers with melted butter before sprinkling them over the vegetable mixture. This creates a golden and crispy topping that adds texture contrast to the soft vegetables.
- Add Protein: Boost the nutritional value of the casserole by incorporating protein-rich ingredients. Add cooked diced chicken, ham, or bacon to make it a heartier main dish. Alternatively, mix in cooked quinoa or white beans for a vegetarian-friendly option that adds protein and fiber.
Nutrition
If you're looking for some fun recipes to celebrate Cinco de Mayo, check these out!
Joanna
I have everything but shredded cheddar cheese. Do you think shredded Mexican blend would be an okay substitute?
Sara
Absolutely!
Don Barlow
This was an easy and great way to use up frozen veggies. It tastes delicious but I was disappointed by how watery it was when it was finished baking. It was almost like a soup there was so much liquid at the bottom of the pan.
Rita Colburn
Thank you I didn't get your answer in time that I went ahead and made it ahead of time but cooked it the next day and it turned out great every bit of it was 8 up by my church family😊😇
Sara
Oh, I'm so happy to hear that, Rita!
Robert Cockrell
Very good and easy to make
Pat
May I ask how you thaw your veggies and do I cover this while baking. Thanks so much.
Sara
Just thaw the veggies in the fridge. You can cover while baking.
Anonymous
What can you use in place of sour cream?
Sara
You could use buttermilk.
Adele
I needed a vegetarian side for a large crowd and had little motivation or time. I wandered the grocery and settled on frozen California medley. Now how best to prepare it? A Pinterest search brought me here! I was a little bummed when the hubby only said this tasted "okay," but then a number of people at the potluck said it was GREAT and every bit of it got eaten. I was requested to make a double batch for next time! I also thought it was super yummy! I think it's the sour cream that threw it off for my husband; he's not a fan. Thanks for the recipe!
Danny
I like this recipe I always use valvida cheese instead of Mayo Turns out real creamy