Vegetable Casserole

I know that when I post most recipes I claim that they are "my favorite." But when I say this is my favorite recipe of all time, I mean it. My mom has been making it since I was a little girl and now I make it in my home. This dish just tastes like home to me. It's the dinner I would request for my birthday meals, the times I was sick, any time I was at home visiting from college, and on special "girl nights" my mom and I would have in the rare event that my brother and step-dad were gone from the house.  It's super easy and re-heats very well. Long story short? I've got your dinner covered tonight...

What you'll need...

1 can cream of celery condensed soup
1 can french-cut green beans (drained)
1 can sweet corn (drained)
1/2 can water chestnuts, chopped
1/2 medium white onion, chopped
2 medium zucchini, halved and sliced
1 and 1/2 cups shredded carrot
1 sleeve whole grain ritz crackers, smashed
1/4 cup butter, melted
Garlic powder
Salt and pepper

Directions: 
Preheat oven to 350 degrees. Toss together everything but the crackers and butter. Lightly grease a 13x9 pan and spoon veggies into it in an even layer. Place the crackers in a gallon baggie and beat it with a rolling pin until crushed (or until you've gotten enough pent up anger out...) and sprinkle over top of the casserole. Melt butter and pour evenly over the top.

Bake, uncovered, for 30-45 minutes until golden brown and bubbly.



What's your favorite home-cooked meal?