Saute onion and celery in cup melted margarine, just until translucent in appearance. Remove from heat.
Combine Veg-All, onions, and celery. Mix the cream of chicken soup and mayonnaise together.
Lightly grease a 9 x 13 baking dish. Place vegetable mixture in dish. Top with mixture of soup and mayonnaise - spreading it evenly over the vegetables.
Topping - Crumble the crackers - toss them with the melted margarine (The crackers will absorb the margarine). Sprinkle on top of the casserole.
Bake at 350 about 30 minutes.
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|Serving Size: 1 Serving (1706g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 337 (28%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 7.8mg||2 %|
|Sodium 1176.3mg||41 %|
|Potassium 3007.2mg||79 %|
|Total Carbohydrate 198.2g||58 %|
|Dietary Fiber 49.3g||197 %|
|Sugars, other 148.8g|
|Protein 40.3g||58 %|
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Calories per serving: 1193
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