South Carolina Veg-All Casserole

This South Carolina Veg-All casserole combines canned mixed vegetables, water chestnuts, cream of chicken soup, and sharp cheddar topped with buttered Ritz crackers and baked until golden. An easy Southern comfort side dish.

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Prep Time 10

Cook Time 30

Servings: 6

Course: Main Course

Cuisine: American, Southern

Ingredients

2 cans Veg-All mixed vegetables drained
1 onion diced
2 stalks celery diced
3 cans chicken drained, or rotisserie chicken
1 can water chestnuts drained and sliced
2 cans cream of chicken soup
Salt and pepper to taste
2 cups sharp cheddar cheese shredded
1 sleeve Ritz crackers crushed
½ stick butter sliced
Green onions sliced, for topping

Instructions

Preheat the oven to 375°F. Grease a 9x13 baking dish.
In a large bowl, combine the drained Veg-All, diced onion, diced celery, sliced water chestnuts, cream of chicken soup, salt, and pepper. Stir until everything is evenly combined.
Fold in 1 ½ cups of the shredded cheddar and stir to incorporate.
Transfer the mixture to the prepared baking dish and spread into an even layer.
Sprinkle the remaining ½ cup of cheddar over the top.
Cover evenly with the crushed Ritz crackers. Lay the sliced butter pieces over the cracker topping.
Bake at 375°F for 30 minutes until the topping is golden and the casserole is bubbling around the edges.
Top with sliced green onions and serve directly from the dish.

Notes

Drain the Veg-All cans thoroughly before mixing. Excess liquid makes the casserole watery rather than thick and creamy.
Fold most of the cheddar into the filling rather than reserving it all for the top. Cheese throughout the casserole means every spoonful is cheesy rather than just the surface.
Crush the Ritz crackers in the sleeve before opening for the easiest, least messy crumb topping.
Lay the butter slices evenly across the cracker topping so every part of the surface gets golden and crispy rather than just the center.