Ingredients
- 1 can condensed cream of mushroom soup (10 1/2 ounces)
- 1/2 cup low-fat sour cream
- Salt and pepper to taste
- 1 bag frozen broccoli, carrots, and cauliflower mix (16 ounces) thawed and drained
- 1 small yellow onion chopped
- 1 cup shredded cheddar cheese divided
- 1 cup crushed whole-grain crackers
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350°F. Grease a baking dish with a bit of butter or nonstick spray.
- In a bowl, combine the cream of mushroom soup, sour cream, salt, and pepper until smooth.
- In a large bowl, mix the thawed vegetables and chopped onion with half of the shredded cheese and the prepared sauce. Spread the mixture evenly in the baking dish and sprinkle the remaining cheese on top.
- In a small bowl, toss the crushed crackers with the melted butter and sprinkle over the casserole.
- Bake for 30-40 minutes until bubbly and golden. Let cool for 10 minutes before serving.
