Cheddar Vegetable Casserole

Preheat your oven to a high temperature of three hundred fifty degrees Fahrenheit, or one seventy-five degrees Celsius, for optimal results.

Insert a steamer basket into a saucepan and fill it with water until the bottom of the pan is almost empty. Bring the water to a rolling boil, then carefully add your frozen vegetables on top of the steamer. Cover the pan with a lid to trap the heat, and let them steam until they're tender, taking anywhere from four to six minutes.

Transfer the steamed vegetables to a baking dish for further preparation. In a separate bowl, whisk together mayonnaise, sour cream, minced onion, and shredded Cheddar cheese until smooth. Pour this creamy mixture over the steamed vegetables.

In another bowl, crush your crackers and mix them with melted butter until well combined. Sprinkle this crunchy topping over the vegetables, ensuring they're evenly coated.

Place the baking dish in your preheated oven and let it bake until the top is golden brown and the casserole is bubbly, taking around thirty minutes to achieve the perfect result.