Vegetable Casserole - Recipe Share

Phew, I'm off for the rest of this week.....and boy do I need it. I have a house to clean and grocery shopping to get done, and of course a Thanksgiving feast to prepare. I am having a house full for the holiday. Yes, all of my family will be together. All the people I love in my house, it can't get any better than that!!! As I was preparing my shopping list I realized that I should share a simple but delicious recipe with all of you...just in case you want to add it to your holiday menu. And I didn't have a photo to show you, so I did a quick search online, and found this picture...I thought to myself..."what in the world....."!

You can use fresh veggies or frozen. I've used both and they are both equally yum.

2 or 3 bags of california blend (broccoli, cauliflower, carrots)

1 stick margarine

1 lb. velveeta cheese

1 sleeve of butter crackers (I use Ritz brand)

Steam veggies, drain water, place in a buttered 9x13 casserole, dot with small squares of the velvetta cheese, crumble 1 sleeve (or less) of crackers and sprinkle all over the top of the veggies, melt one stick of butter and sprinkle over. Bake for 35 minutes at 375 degrees.

Enjoy!