Cheesy Vegetable Bake

Cheesy Vegetable Bake

Ok, I know that Velveeta cheese isn’t exactly gourmet, but there are just a few things for which it is perfect because of its smooth and creamy meltability! This is one of those recipes. My friend, Cathy, shared this recipe with me probably 20 years ago. I don’t think I’d made it in the last ten but when we were invited to a cookout and were asked to bring a side dish this is what I made. I forgot how good this is! It’s pure comfort food!!


2 – 16 oz. pkgs. frozen vegetables, thawed & drained (I use 1 bag of broccoli florets and one bag of cauliflower)
1 can sliced water chestnuts
3/4 lb. Velveeta cheese, sliced
32 Ritz crackers, crushed
1/4 C. butter, melted

1. Preheat oven to 350 degrees.
2. Spread the thawed vegetables in a 9 X 13 inch pan that has been sprayed with nonstick cooking spray.
3. Scatter the water chestnuts on top of the vegetables and cover with the sliced Velveeta cheese.

Almost Ready for the Oven

4. Cover the cheese with the crushed Ritz crackers and drizzle with the melted butter.
5. Bake for 30 -40 minutes until the crackers are golden brown.
Serves 8

Share this post
3 Responses to “Cheesy Vegetable Bake”
  1. Mary Kathryn says:

    Hey Faithful Foodie…..going camping soon, will try this with the Dutch Oven, this reciepe should transulate well and sounds great for a bunch of girls Fly Fishing in the Fall at Roaring River

  2. Beth says:

    You can’t go wrong with Velveta!!

Leave a Reply