5 cups crushed closed rolled individual crackers
2 medium heads broccoli, chopped
2 (11 ounce) cans green beans, drained
2 cups shredded Cheddar, Monterey Jack or Havarti cheese
1 cup finely chopped onion
1 cup mayonnaise
1/2 cup Dutch seasoning
1 teaspoon garlic powder, divided
3 eggs
3 teaspoons lemon juice
3 tablespoons cider vinegar
6 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Slice the cracked cracker into a 1/8-inch thick slice with knife. Place 1 slice onto the bottom of muffin pan, split and about 1/8-inch deep.
In a small bowl, combine cracker mixture, broccoli, green beans, cheese and lemon juice. Mix well. Fold in 2 tablespoons of vinegar, about 3 tablespoons to contain from the lemon juice. Spoon filling into muffin cups and top with remaining cracker mixture.
Bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown. Cool before serving hot.