Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 (16 oz.) can Shoe Peg corn, drained; 1 (16 oz.) can French-style green beans; 1 c. chopped celery; 1 c. chopped onion; 1 c. chopped green pepper; 1 c. Cheddar cheese, grated; 1 (8 oz.) carton sour cream; 1 (10 1/2 oz.) can cream of celery soup; 4 c. cheese crackers, crumbled; 1/2 c. melted butter; 1 (2 oz.) pkg. sliced almonds

11 ingredients

7 steps

Ingredients

1 (16 oz.) can Shoe Peg corn, drained
1 (16 oz.) can French-style green beans
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
1 c. Cheddar cheese, grated
1 (8 oz.) carton sour cream
1 (10 1/2 oz.) can cream of celery soup
4 c. cheese crackers, crumbled
1/2 c. melted butter
1 (2 oz.) pkg. sliced almonds

Directions

1

Mix the first 8 ingredients together in a 2 1/2-quart casserole dish.
2

Cook on Medium-high or 80% power 8 to 10 minutes, stirring once after 5 minutes.
3

Remove from microwave.
4

Melt butter in a separate microwave-safe dish for 40 seconds on High. Mix crackers and almonds with butter.
5

Sprinkle on top of casserole; cook on High 3 to 5 minutes, or until bubbly.
6

Let stand 5 minutes before serving.
7

Serves 16.