Karen’s Special Vegetable Casserole

Karen’s Special Vegetable Casserole

Submitted by Karen Hardy


  • 6 Tbsp. butter divided
  • 8 oz. fresh mushrooms chopped
  • 1 cup red yellow, green bell peppers mixed, chopped
  • 1 tsp. garlic powder
  • 1 32 oz. bag frozen mixed vegetables (carrots, broccoli, cauliflower, zucchini, yellow squash)
  • 2 eggs beaten
  • 1/4 cup mayonnaise
  • 2 tsp. sugar
  • 1 8 oz. pkg. cream cheese
  • 4 cups shredded cheddar cheese
  • 2 cups Nabisco Chicken in a Biscuit crackers crushed
  • 1/4 cup dry grated Parmesan cheese


  • Preheat oven to 350 degrees. Grease a 9x15 casserole dish. Set aside. In a stockpot, melt 4 Tbsp. butter and stir in garlic powder. Add mushrooms and peppers. Cook until tender. Add frozen vegetables and cook until thawed and slightly tender. Beat eggs, mayonnaise, and sugar. Add to vegetables and mix well. Add cream cheese and stir until melted. Add cheddar cheese and stir until melted. Cook just until mixture starts to bubble. Pour into casserole dish and set aside. Melt remaining butter, and mix with crackers and Parmesan cheese. Mixture will be crumbly. Sprinkle on top of vegetable mix. Cover casserole with foil and bake for 30 minutes. Uncover and bake for an additional 20 minutes until top starts to brown. Remove from oven and let casserole rest for 15 minutes before serving.


Vegetables paired with butter, cheddar cheese, and Philadelphia cream cheese can’t help but please a variety of palates, even picky ones. The crusty, unusual topping adds to the attraction, making this casserole a sure hit at any gathering. ~ Karen Hardy