Vegetable casserole/topping

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

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