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Monday, March 24, 2008

Quick Canned Veggie Casserole

1 can french-style green beans (15 ounce)
1 can white sweet corn; (shoepeg) - (15 ounce)
1 can sliced water chestnuts (small can)
1 cup sour cream
1 can cream of celery soup (10 ounce)
1 onion; chopped
1 cup shredded cheddar cheese
1 stick butter
1 envelope ritz crackers; crumbled
1/2 cup sliced almonds

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.

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