Vegetable Casserole

Eloise Platz, Mary Ann Naranjo’s Mom

A Pineywoods Home Health Care, Inc.

Ingredients:
2 cups shoepeg corn, drained
1 pkg. green beans, cooked and drained
½ cup celery, chopped
½ cup onion, chopped
¼ cup bell pepper, chopped
1 can cream of celery soup
½ cup cheddar cheese
½ cup sour cream
Topping:
½ small box Ritz crackers, crushed
½ stick butter
½ cup shredded almonds

Directions:
Mix all ingredients together and put in casserole dish. Prepare topping and spread on top. Bake at 350 degrees for 30 minutes.

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