To make an easy vegetable bake casserole, cook and drain two bags of frozen vegetables according to the package's directions. Add half of the vegetables to the bottom of a baking dish. Melt 8 ounces of cheese with 4 tablespoons of butter. Pour half the mixture over the vegetables.
Add the rest of the vegetables to the dish and pour the remaining cheese and butter mixture over the top. Melt 2 tablespoon of butter. Stir 1/2 cup of crushed butter-flavor crackers into the butter, and sprinkle the mixture evenly on top of the baking dish. Bake the casserole for 20 to 25 minutes at 325 degrees Fahrenheit.
To make a similar dish, with a creamy twist, stir one can of condensed cream of mushroom soup together with 1 cup of shredded Swiss cheese, 2/3 cup of sour cream, 1/4 teaspoon of black pepper and one 2.8-ounce can of fried onions in the bottom of a baking dish. Stir two packages of cooked and drained frozen vegetables into the mixture, and bake it for 20 minutes at 400 F. Stir the mixture, sprinkle it with 1/2 cup of shredded Swiss cheese and another 2.8-ounce can of fried onions. Bake the casserole for another five minutes until the cheese melts and the onions turn golden.