This is a variation of a recipe I got from my dear friend Jeane. It is an easy and fairly quick recipe, great for a weeknight one-dish meal. For those omnivores who want meat or poultry, serve it with pan-fried boneless chicken breasts.
1 Tbsp extra light olive oil
1 stalk celery
1 small white or yellow onion
1 8-oz can sliced water chestnuts
2 cups (8 oz) sharp cheddar cheese
¾ cup eggless mayonnaise
¼ cup pine nuts
¾ cup frozen green peas
¾ cup frozen baby lima beans
1 12-oz bag frozen carrot slices, cauliflower and broccoli
2 Tbsp butter
Enough crackers to make ¾ cup cracker crumbs (12 to 22, depending on the size)
To Make It:
Preheat oven to 375°F. Mist or grease a 2-1/2 to 3-qt casserole dish (be sure it has a lid) with the olive oil.
Toast the pine nuts by putting them into a small skillet on the stove over medium heat. Stir frequently until slightly browned. Remove them from the skillet so they do not continue to cook.
Wash the celery stalk. Cut it into thin slices and put it into a large mixing bowl. Coarsely chop the onion. Add it to the bowl. Open and drain the water chestnuts. Add them to the bowl. Grate the cheese and add it to the bowl. Add the eggless “mayonnaise” and the pine nuts. Stir with a spoon until everything is well blended. Add the frozen vegetables and stir until they are well coated. Spread into the greased casserole dish. Cover and bake until bubbly, approximately 25 to 35 minutes.
While this is baking, make the topping. Smash the crackers into crumbs. My mini food processor does this quite handily. If you don’t have one, another method is to put them into a plastic zipper bag and smash them with your hands or a rolling pin. Put the cracker crumbs into a small mixing bowl. Cut 2 Tbsp of very cold, very hard butter into small pieces and put in the bowl. Squish the butter into the crackers with your fingers and thumbs, making it into a crumbly topping.
When the casserole is bubbly, remove from oven, remove the lid and sprinkle the cracker crumb topping on top. Return to the oven without the lid and bake for 5 to 10 more minutes, until the cracker crumbs are lightly browned.
|Serving Size||1 cup|
|Number of Servings||8|
|Amount Per Serving|