This recipe is one of Andy's favorites. We usually save it for one of our Thanksgiving side dishes, but it's good anytime!
- 2 cans Veg-All, drained
- 1/2 small diced onion
- 1/2 c. Hellman's mayonnaise
- Velveeta cheese (1/2 lb. to 3/4 lb.)
Cube Velveeta. Mix all ingredients in a bowl and heat in the microwave until the cheese melts.
Pour into a casserole dish.
Crush 1/2 to 3/4 pack of crackers. (I like the buttery club-style crackers best) In a small bowl, melt 1/2 stick butter. Stir in cracker crumbs and spread over the casserole mixture.
Put in a pre-heated 400 degree oven until crackers are golden brown and cheese bubbles to the edge of the dish.