Quick canned veggie casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | French-style green beans -; (15 oz) |
| 1 | can | White sweet corn; (shoepeg) (15 oz) |
| 1 | can | Sliced water chestnuts -; (sm can) |
| 1 | cup | Sour cream |
| 1 | can | Cream of celery soup -; (10 oz) |
| 1 | Onion; chopped | |
| 1 | cup | Shredded cheddar cheese |
| 1 | Stick Butter | |
| 1 | Envelope Ritz crackers; crumbled | |
| ½ | cup | Sliced almonds |
Directions
Drain green beans, corn and water chestnuts. Set aside. Combine sour cream, soup, onion and cheese. Mix well. Meanwhile, melt butter and blend crumbled crackers. In a buttered casserole dish, alternate layers of vegetables, and sour cream mixture. Top with crumbs and almonds. Bake at 350 degrees for about 40 minutes. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 164 Formatted for MasterCook by Nancy Berry - cwbj78a@...
Converted by MM_Buster v2.0l.
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