Jamie Schneider is busy teaching high-school forensic science and anatomy in Memphis, tending to a husband, daughter, and a large house and yard, as well as taking care of her mother, our adored Aunt Margaret, who is still feisty, cute, and energetic at 88 years old. So, it stands to reason that Jamie doesn't have much time to spend in the kitchen. That doesn't mean, however, that she serves crap for dinner – just dishes that are quick and easy. For years, Jamie and Margaret have been serving what is referred to in their family as "Crunchy Crunchy" as a side dish to their classic Memphis barbecue, as well as grilled meats, poultry, or even slow cooker pot roast. Cousin Jamie's Crunchy Crunchy is a yummy vegetable casserole that has three layers of crunch: mixed vegetables on the bottom, a mayonnaise and cheese layer with celery and onions in the middle, and a buttery cheese cracker mixture on top. Everything stays crunchy, since the easy casserole doesn't need to bake so long as to overcook anything.

During testing, the Official Hancock tasters didn't get an opportunity to eat more than one serving each, since someone kept taking a spoonful every time she went near it while cleaning up the dishes (don't ask me who), and it mysteriously disappeared. If you like your vegetables crunchy, this is a vegetable dish you'll love. You can use your favorite mixed vegetable medley from the freezer, and light mayonnaise, if you like; we prefer the mix with corn, green beans, peas, and carrots. It's a given that Crunchy Crunchy will soon become a favorite in your home, and will be a yummy and easy dish to take to pot luck dinners and to serve company.

12 Servings


2 12 oz. packages frozen mixed vegetables

1 cup mayonnaise
1 cup shredded cheddar jack cheese
2/3 cup finely chopped celery
2/3 cup finely chopped onion

2 cups cheese crackers, (we like Cheez-its), coarsely crushed
1/3 cup melted butter

1. Preheat oven to 350°.
2. Spread the vegetables evenly over the bottom of a 9 x 13" baking dish.
3. Mix the mayonnaise, cheese, celery, and onion; spread over the vegetables.
4. Toss the crackers with the butter and sprinkle evenly over the mayonnaise mixture.
5. Bake 30-45 minutes or until bubbly.

Amount Per Serving
Calories 327 Calories from Fat 235
Percent Total Calories From: Fat 72% Protein 7% Carb. 21%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 9 g
Cholesterol 35 mg
Sodium 391 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 0 g
Protein 6 g

Vitamin A 57% Vitamin C 5% Calcium 0% Iron 6%