Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 can French-style green beans; 1 can Shoe Peg corn; 1 can water chestnuts, chopped; 1 small onion, chopped; 1 can cream of celery soup; 1 c. sour cream topping; 1 stick margarine, melted; dash of garlic; 1 tube Ritz crackers, crushed; 1 c. Cheddar cheese; 1/2 c. slivered almonds

11 ingredients

7 steps

Ingredients

1 can French-style green beans
1 can Shoe Peg corn
1 can water chestnuts, chopped
1 small onion, chopped
1 can cream of celery soup
1 c. sour cream topping
1 stick margarine, melted
dash of garlic
1 tube Ritz crackers, crushed
1 c. Cheddar cheese
1/2 c. slivered almonds

Directions

1

Drain liquid from vegetables.
2

Layer in a 9 x 13-inch dish, starting with beans, then add onion over vegetables.
3

Combine celery soup and sour cream.
4

Pour over vegetables and onion.
5

Melt margarine; add to cracker crumbs.
6

Spread over casserole. Sprinkle with grated cheese.
7

Bake at 350° for 30 to 40 minutes.