Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 can Shoepeg corn; 1 can French-cut green beans; 1/2 c. chopped onion; 1/2 c. chopped celery; 1/4 c. chopped green pepper; 1 can water chestnuts; 8 oz. sour cream; 1 can cream of celery soup; 1 sleeve Ritz crackers, crushed; 1/2 c. butter, melted; 1/2 c. slivered almonds

11 ingredients

1 steps

Ingredients

1 can Shoepeg corn
1 can French-cut green beans
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 can water chestnuts
8 oz. sour cream
1 can cream of celery soup
1 sleeve Ritz crackers, crushed
1/2 c. butter, melted
1/2 c. slivered almonds

Directions

1

Preheat oven to 350°. In small bowl, combine melted butter and crushed Ritz. Set aside cracker mixture and almonds. In large bowl, combine all other ingredients and mix well. Pour into greased 9 x 13 pan. Cover with cracker mixture. Sprinkle with almonds. Bake at 350° for 45 minutes.