| | Directions | | Preheat oven to 350°. Cook frozen vegetables in a small amount of water according to package directions. Pour into colander to drain. In microwave-proof bowl combine milk, first amount of butter and cheese. Microwave 1 minute at a time stirring well after each minute until cheese is melted and sauce is smooth. Put the cooked vegetables in a 2 qt. casserole dish. Season the cooked vegetables with salt and pepper. Pour cheese sauce over cooked vegetables. In a small microwave-proof bowl melt second amount of butter. Add cracker crumbs and stir to coat. Sprinkle buttered crumbs over top of casserole and bake for 20-30 minutes, until bubbly. Serves: 6-8 |
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| Ingredients | | - |  | 2 bags Roma Blend frozen vegetables or combination of Italian and Roma blend (16 ounce bags) |
| - | | 1/3 cup milk |
| - | | 4 tablespoons butter |
| - | | 8 ounces 4 cheese Mexican blend grated cheese |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1 cup Ritz crackers, crushed |
| - | | 4 tablespoons butter |
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