A delightful baked vegetable casserole with a creamy cheese sauce and a crispy cracker topping.
Preheat your oven to 350°F.
Ensure the oven is fully preheated to maintain even cooking.
Cook the frozen vegetables according to the package instructions, but slightly undercook them to keep them firm.
Undercooking the vegetables ensures they don't turn mushy during baking.
In a mixing bowl, combine the mayonnaise, sour cream, and chopped onion.
Mix thoroughly to ensure an even distribution of flavors.
Layer half of the cooked vegetables in a buttered casserole dish, followed by half of the creamy mixture and half of the shredded cheese.
Spread each layer evenly for consistent flavor in every bite.
Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
Ensure the top layer of cheese is evenly spread for a golden crust.
Sprinkle the crushed crackers over the top and drizzle with melted butter.
The butter helps the crackers turn golden and crispy.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Check the casserole towards the end of baking to avoid over-browning.
Let the casserole cool for a few minutes before serving.
Cooling slightly allows the layers to set, making serving easier.
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