California Vegetables & Cheese Bake Recipe

  • 2 bags Roma Blend frozen vegetables or combination of Italian and Roma blend (16 ounce bags)
  • 1/3 cup milk
  • 4 tablespoons butter
  • 8 ounces 4 cheese Mexican blend grated cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 1 cup Ritz crackers, crushed
  • 4 tablespoons butter
Preheat oven to 350°. Cook frozen vegetables in a small amount of water according to package directions. Pour into colander to drain. In microwave-proof bowl combine milk, first amount of butter and cheese. Microwave 1 minute at a time stirring well after each minute until cheese is melted and sauce is smooth. Put the cooked vegetables in a 2 qt. casserole dish. Season the cooked vegetables with salt and pepper. Pour cheese sauce over cooked vegetables. In a small microwave-proof bowl melt second amount of butter. Add cracker crumbs and stir to coat. Sprinkle buttered crumbs over top of casserole and bake for 20-30 minutes, until bubbly. Serves: 6-8
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