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Place a lid on the casserole and bake at 425 for 30 minutes, or
microwave for 10 minutes, turning every 2-1/2 minutes.
You may also try this recipe slightly differently by shredding the cheese rather than cubing,
I have also used other types of crackers or bread crumbs if I didn't have saltines available -
and I have also melted the butter - up to 1/4 cup and just added it to the base casserole
ingredients.
Another option that is very good is to slightly saute diced onion, celery and bell-pepper in
a bit of oil and adding it to the blended mixture. This can give the casserole a slight
crunch and a different texture .
One of Ted's all-time favorite recipes ;-)
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