Saturday, Sep 24, 2016
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Food

Dinner Tonight: Quick and Good Casserole

How can you not like a casserole that has “quick and good” right in the name? Barbara A. Bacher, submitted this recipe for a Quick and Good Casserole that she thinks may have come from the Catholic Chronicle back in the 1970s. Wherever it came from, it certainly is easy. The hardest part is crushing the Ritz crackers to make crumbs — but that part is also the most fun.

Quick and Good Casserole

  • 1 (1-pound) bag frozen broccoli, cauliflower, and carrots
  • ¾ cup cheddar cheese cubes
  • ¾ cup Ritz cracker crumbs
  • ¼ cup margarine, melted

Preheat oven to 325°.

Cook the frozen vegetables as directed on the package. Drain, and place in a buttered casserole dish. Stir in cheese cubes. Top with the cracker crumbs and drizzle with margarine. Bake 35 minutes.

— Barbara A. Bacher

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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