Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 can French-style green beans, drained; 1 can white Shoepeg corn, drained; 1 can cream of celery soup; 1/2 c. grated Cheddar cheese; 1/2 c. chopped onion; 1/2 c. sour cream; 1 stick margarine; 1 stack Ritz crackers, crumbled; 1/2 c. slivered almonds

9 ingredients

2 steps

Ingredients

1 can French-style green beans, drained
1 can white Shoepeg corn, drained
1 can cream of celery soup
1/2 c. grated Cheddar cheese
1/2 c. chopped onion
1/2 c. sour cream
1 stick margarine
1 stack Ritz crackers, crumbled
1/2 c. slivered almonds

Directions

1

Combine vegetables in a greased 11 x 7-inch casserole dish. Pour sauce mixture of soup, cheese, onion and sour cream over vegetables and stir. Bake at 350° for about 45 minutes.
2

Melt margarine and mix in crumbled crackers and slivered almonds. Sprinkle topping over casserole and bake for about 10 to 12 more minutes. Watch carefully as the cracker mixture browns very quickly.