Vegetable casserole/topping
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | White shoepeg corn, drained |
| 16 | ounces | French style string beans, drained |
| 2 | ounces | Pimiento, drained |
| ½ | 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 |
| Topping: | ||
| 1 | cup | Ritz crackers |
| ½ | Stick butter, melted | |
| ½ | cup | Slivered almonds |
Directions
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