Hot Rhonda's Hot Vegetable Casserole

I got this recipe from mom several years ago (I won’t say how many!) and it’s always been a hit! It’s another recipe from Aunt Tene - a GREAT casserole and has never failed to impress both kids and adults. I like to serve it with ham, and it’s even good cold and leftover the next day. . . seriously! TJ’s Uncle Johnny ate about half the pan by himself at the Joseph family Christmas party one year.

1 8 oz. bag frozen mixed vegetables (peas, carrots, green beans, etc.)
1 c. mayonnaise (you can use light, but NOT fat free – yuck!)
1 c. shredded cheddar cheese
½ c. finely chopped celery
Salt to taste
1T. or more black pepper
1 stick butter or margarine, melted
1 sleeve buttery crackers, crushed

Preheat oven to 350. While oven is heating up, microwave the vegetables according to package directions and drain. Place into the bottom of a 9 x 9 casserole pan. In a bowl, combine, mayonnaise, cheese, celery, salt and pepper. Spread mayo/cheese mixture over the vegetables. Now for the “tastes really good, bad for you” part – mix the melted butter with the crushed crackers and spread evenly over the top. Yep, add more butter to buttery crackers! Bake uncovered for 30 minutes or so until the top of the casserole is browned and the innards are bubbly. Even confirmed vegetable haters will ask for seconds – I’ve seen it in real life.

Mike's Chicken Veggie Casserole

Our friend Mike comes to visit and work on TJ’s various vehicles every so often, and knows first-hand my love for a good southern casserole. One day, he’s sent me a text message requesting a casserole with “chicken, vegetables and bread”. This was the result – a cross between chicken divan and Hot Rhonda’s Hot Vegetable Casserole!

1-2 lbs. chicken tenders or boneless skinless breasts, cut into 1” pieces
2 bags frozen vegetables (I used Roma variety mixed veggies from Publix)
1 c. mayonnaise
½ c. sour cream
1 tsp. red pepper and/or 1T. Black pepper
2 c. shredded cheddar cheese
¾ c. Italian breadcrumbs, Italian style Pando breadcrumbs, or combination of both

Preheat oven to 350. While oven is preheating, boil chicken pieces until thoroughly cooked, drain, and place in the bottom of a 9” x 13” casserole pan. Cook vegetables according to package directions, drain, and layer on top of the chicken. Mix mayo, sour cream, pepper and cheese in a bowl and add a layer on top of the veggies. Sprinkle breadcrumbs on top and bake for 20-30 minutes until cheese is melted, sauce is bubbly, and the kitchen smells good!