Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | French-style green beans |
| 1 can | White corn (shoe peg) |
| 1 can | Sliced water chestnuts |
| 1 can | Cream of celery soup |
| ½ cup | Cheddar cheese -- shredded |
| ½ cup | Celery -- chopped |
| ½ cup | Onion -- chopped |
| ¼ cup | Green pepper (optional) -- |
| \N \N | Chopped |
| 8 ounces | Cream cheese |
| \N \N | Topping: |
| 1 \N | Roll Ritz crackers, crushed |
| ¾ \N | Stick Margarine -- melted |
| 1 small | Pkg Sliced almonds |
Mix vegetable ingredients together and place in casserole dish.
Topping:
Mix crushed crackers, melted margarine and sliced almonds together and spread on top of casserole.
Bake in 350 oven for 40-45 minutes.
Mary Lou brought this recipe back from the Texas valley. Origin unknown. Typed for you by Marjorie Scofield 4/16/95 Recipe By : from Mary Lou Elliott, Diamond City, AR 4/8/95 From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes