Yield: 8 Servings
Measure | Ingredient |
---|---|
12 ounces | White shoepeg corn, drained |
16 ounces | French style string beans, drained |
2 ounces | Pimiento, drained |
½ \N | Can cream of celery soup |
½ teaspoon | Salt |
½ teaspoon | Pepper |
½ cup | Celery, chopped |
½ cup | Onion, chopped |
¼ cup | Sour cream |
½ cup | Sharp cheese, grated |
\N \N | Topping: |
1 cup | Ritz crackers |
½ \N | Stick butter, melted |
½ cup | Slivered almonds |
Combine all ingredients, mix well. Put in 10x16 buttered casserole.
Topping: Combine crushed ritz crackers, butter and almonds. Sprinkle over casserole and bake at 350 for 40-45 minutes.
Can be frozen.
Posted to Bakery-Shoppe Digest V1 #237 by "Linda Hendren" <LindaH@...> on Sep 14, 1997