About eleventy-seven years ago, a choir director named David Minton brought a veggie casserole to a Christmas party at the home of a friend we have in common. I loved it, and he gave me the recipe. I shared it here on my Recipals page.
Every so often, I get a taste for it again, and I make it. Kinda-sorta. You know how I am. I leave out the water chestnuts, because #4 Daughter, the amazing Sara Marian, has an inexplicable distaste for them. I leave out the Worchesteresterestershire sauce, because I’m not madly keen about it. I don’t make a crust for the bottom or mix everything together, because what kind of white nonsense is that?
I just layer canned (or leftover fresh and cooked) vegetables, salt, pepper, mayonnaise, cheese, and crushed Ritz crackers, with mayo and cheese on the top, and bake it at 350F (~177C) for about 15 minutes (1/4 hour).
A WRITING PROMPT FROM ME TO YOU: Changes to an old recipe.