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Recipe: Quick Canned Veggie Casserole
Categories: Garden2
Yield: 4 servings
1 cn French-style green beans -;
-- (15 oz)
1 cn White sweet corn; (shoepeg)
-- (15 oz)
1 cn Sliced water chestnuts -;
-- (sm can)
1 c Sour cream
1 cn Cream of celery soup -; (10
-- oz)
1 Onion; chopped
1 c Shredded cheddar cheese
1 Stick Butter
1 Envelope Ritz crackers;
-- crumbled
1/2 c 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.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 164
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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