Mixed Vegetable Casserole X2

What do you do with a bag of frozen mixed vegetables to make it more appealing and tasty as a side dish? Below are two recipes with basically the same ingredients and instructions for a Mixed Vegetable Casserole that will liven up a meal. Maybe even the kids will try it with all the Ritz on top. One came from my husband's cousin, Gayle Doak and the other from my sister, Annette Williams. They both use the same topping of crumbled Ritz and butter. Let me know which you like the best.

Gayle Doak’s Mixed Vegetable Casserole

2 packages frozen mixed vegetables
3 Tbsp. mayonnaise
½ onion, chopped
3 hard boiled eggs, chopped
Dash of hot sauce
Dash of worchestershire sauce
¼ c. lemon juice

Topping:
Ritz crackers, crumbled, to cover top
½ stick melted butter

Annette Williams’ Mixed Vegetable Casserole

2 packages frozen mixed vegetables
1 cup mayonnaise
1 cup cheese
1 can cream of mushroom soup
½ onion, chopped

Same topping as above.

For both recipes:
1. Mix all ingredients together except Topping. Pour into a 2 quart greased casserole dish.

2. Cover with Ritz cracker crumbs and then drizzle melted butter over entire top.

3. Cook at 350 degrees for 45 minutes.