Sorta Minton’s Casserole #Vegetarian

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.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Sorta Minton’s Casserole #Vegetarian

  1. BBG

    October 5, 2021 at 3:54pm

    A good rewrite try of the recipe, Marian, and I’ll give you a thumbs up. I know it’s sizeable if only cooking for one or two peeps, but I go for the original recipe every time. 🙂

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      October 6, 2021 at 8:49am

      I know. There’s nothing to stop one from using fresh veg, except that fresh veg is too good to put in a casserole.

      Permalink  ⋅ Reply

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