My Grandma is a fantastic cook. I have fond memories of going to her house and eating cookies and cinnamon rolls. Which I am sure contributed to my waistline. It was worth it. :) She would always share. Everybody I know loves her cooking.
I learned to cook from watching her. I hardly ever measure. Spending those days cooking with her were the best. I am blessed to be able to spend as much time as I do with her. She is an amazing woman.
Some of my favorites are savory foods like ham loaf, baked steak and this veggie casserole. I changed the crackers in this to potato chips to make it gluten free. I think it is a pleasant change. I hope she agrees when I make this for her in a couple of weeks when we travel to Florida to visit.
24 oz frozen mixed veggies, thawed
1 cup sharp cheddar cheese
1/4 sour cream (we use reduced fat)
1 cup celery, chopped
1 c mayo ( we use olive oil mayo for lower calories)
1 cup chopped onion
1 T olive oil
1 cup crushed potato chips
Cook celery and onion with olive oil until translucent. Let cool.
Mix celery, onion, cheese, mayo, sour cream together. Add veggies and pour into a 2 qt casserole dish. Bake at 350 for 25 min. Top with chips and bake 5 more min.
Pictures coming as soon as ours is finished baking.
This recipe is approved by my 6 year old.
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