Vegetable Casserole
From: Barbara DeMarcus
2 cans French style green beans, drained
2 cans shoe peg corn, drained
½ cup chopped onion
¼ cup chopped celery
1 ½ cups sharp cheddar cheese, shredded
½ cup sour cream
1 can cream of celery soup
Mix all ingredients together. Pour into a large shallow casserole dish.
Topping:
½ cup margarine, melted
1 roll Ritz crackers, crushed
¼ cup chopped almonds
Mix and place on top of casserole. Bake at 350 degrees for 40-45 minutes.
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