Quick Canned Veggie Casserole Recipe - Cooking Index
Quick Canned Veggie Casserole Recipe - Cooking Index
| 1 | French-style green beans - (15 oz) | |
| 1 | White sweet corn (shoepeg) - (15 oz) | |
| 1 | Sliced water chestnuts - (sm can) | |
| 1 cup | 237ml | Sour cream |
| 1 | Cream of celery soup - (10 oz) | |
| 1 | Onion - chopped | |
| 1 cup | 146g / 5.1oz | Shredded cheddar cheese |
| 1 | Butter | |
| 1 | Ritz crackers - crumbled | |
| 1/2 cup | 46g / 1.6oz | Sliced almonds |
Drain green beans, corn and water chestnuts. Set aside. Combine sour cream, soup, onion and cheese. Mix well.
Meanwhile, melt butter and blend crumbled crackers. In a buttered casserole dish, alternate layers of vegetables, and sour cream mixture. Top with crumbs and almonds.
Bake at 350 degrees for about 40 minutes.
Serves 4.
Source:
Home & Garden TV -- Home Grown Cooking - Episode 164
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