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).
It’s HEAVEN!
A WRITING PROMPT FROM ME TO YOU: Changes to an old recipe.
MA
Dan Antion
October 5, 2021 at 7:06amIt looks good enough to eat.
Marian Allen
October 5, 2021 at 8:11am😀
BBG
October 5, 2021 at 3:54pmA 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. 🙂
Marian Allen
October 6, 2021 at 8:48amYeah, the original was unquestionably DELICIOUS!
RAAckerman@Cerebrations.biz
October 5, 2021 at 9:29pmI was intrigued until I saw it was canned vegetables.
Marian Allen
October 6, 2021 at 8:49amI know. There’s nothing to stop one from using fresh veg, except that fresh veg is too good to put in a casserole.