Mixed Vegetable Bake

Mixed Vegetable Bake
My mom fixed a version of this vegetable casserole one time and she gave me the recipe from memory, jotted down on a scrap piece of paper. It didn’t seem quite right when I made it. I asked for the same recipe again and there were some ingredients that she had “left out” that she added this time. Since then, I have made my own version of this recipe and tweaked it for more flavor. I think I’ve finally got it to where I like it.		Total Time: 45 min. Serves 6
Preheat oven to 350° F
1 lb. (16 oz bag) frozen mixed vegetables (Mom used a can of mixed vegetables)	Cook as directed, drain
1 small can (8 ¼ oz) creamed corn 1 small can (8 ¾ oz.) whole kernel corn 1 small onion 1/3 cup Miracle Whip or Duke’s Whipped Salad Dressing 1 ½  cups cheddar cheese Salt and pepper to taste Garlic salt to taste	Do not drain Drain Chop, fine Shred, put 1 cup into bowl, save ½ cup for topping Add seasonings to taste Mix all ingredients in a large bowl. Place in greased casserole dish
Remaining ½ cup shredded cheese ¼ cup flavored crackers (We used an Italian toast and it worked out great. My mom used Ritz crackers, but we don’t like all the extra calories and fat. After all, we throw butter over the crackers.) 2 Tablespoons butter	Place over top of mixture Crush, place on top of mixture. Melt, pour over crackers
	Bake 30 min or until bubbly