Easy Veggie Casserole (meat, vegetarian, vegan options)

November 8, 2018




1 (30-ounce) bag frozen mixed vegetables (corn, green beans, carrots, and peas)

2 cups cooked barley (or cooked shredded chicken)

1 1/2 cups mayonnaise (can use vegan)

1 1/2 cups shredded cheese, divided (can use vegan cheese or cashew crumble)

1 cup chopped onion



1 1/2 cups Ritz cracker crumbs

1/2 cup melted butter 

(Vegan option, in place of cheese and this topping, use raw cashews, chopped fine, nutritional yeast flakes, and garlic powder.)


Method: Cook vegetables according to package directions. Cook barley, or chicken if using. 


Mix all casserole ingredients together, reserving 1/2 cup cheese for topping. Put in greased 9X13 casserole dish. 


Sprinkle remaining cheese on top (or cashew sprinkle if using). Mix melted butter and ritz cracker crumbs and spread over cheese. 


Bake at 350 degrees for 30 minutes. 







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