Ingredients:
1 (10 3/4 ounce) cans condensed cheddar cheese soup
1/2 cup shredded cheddar cheese ( 2 oz.)
1/2 cup sour cream
1 medium red bell peppers, coarsely chopped
1 (1 lb) bag frozen broccoli carrots cauliflower mix, thawed, drained
1 1/2 cups cheddar cheese crackers, crushed
2 tablespoons butter, melted
Directions:
Heat oven to 375.
Spray shallow 1-1/2 quart casserole or gratin dish with nonstick cooking spray. In large bowl, combine soup, cheese and sour cream; mix well. Stir in bell pepper and thawed vegetables. Spoon into sprayed casserole.
In small bowl, combine crushed crackers and butter; mix well. Sprinkle over vegetable mixture.
Bake 30 to 35 minutes or until mixture is bubbly and vegetables are crisp-tender.
Servings: 10
Time preparation: 10 min.
Time total: 45 min.