Recipe information
Yield
serves 6
Ingredients
One 15-ounce can Veg-All, drained
One 8-ounce can sliced water chestnuts, drained
1 cup grated sharp cheese
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
20 Ritz Crackers, crushed
2 tablespoons melted butter
Preparation
Step 1
In a large bowl, mix the Veg-All, water chestnuts, cheese, celery, mayonnaise, and onion; transfer to a greased casserole. Bake at 350 degrees for 30 minutes.
Step 2
Meanwhile, combine the cracker crumbs and butter. When the casserole has baked for 30 minutes, sprinkle it with the buttered crumbs and return it to the oven to brown.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
