Vegetable Casserole With Crunchy Topping Recipe

Fusion cuisine · 600 calories

Vegetable Casserole with Crunchy Topping recipe

About this recipe

A diabetic-friendly, vegetarian casserole featuring mixed vegetables, water chestnuts, and a creamy base, topped with a golden cracker crust. Perfect for a satisfying dinner.

Ingredients

  • 395G Heinz Mayonnaise 395g
  • - Celery
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 540G Birds Eye Steamfresh 4 Garden Mix Steam Bags
  • 210G Crackers With Sichuan Pepper - Hot & Spicy Flavour, 210G
  • 250G Holland & Barrett Nutritional Yeast Flakes
  • 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 200G All Things Butter Unsalted Butter

Instructions

  1. 1. Preheat the oven to 325°F (165°C).
  2. 2. In a large mixing bowl, combine 1 cup nutritional yeast, 1 cup mayonnaise, 1/2 cup mushroom sauce, 1/2 cup chopped celery, 1/2 cup chopped onion, 1 cup mixed vegetables, and 1 cup sliced radish. Mix thoroughly.
  3. 3. Transfer the mixture into a 2-quart casserole dish, spreading it evenly.
  4. 4. Bake the casserole in the preheated oven for 45 minutes.
  5. 5. While the casserole is baking, melt 1/2 stick of butter in a small saucepan. Crush 20 crackers and mix them with the melted butter.
  6. 6. After 45 minutes, remove the casserole from the oven and sprinkle the cracker mixture evenly over the top.
  7. 7. Return the casserole to the oven and bake for an additional 15 minutes, or until the topping is golden and crispy.
  8. 8. Remove from the oven and let cool slightly before serving.