“Delicious casserole! I believe it will be one of your favorites!” ~ Mama Peggy
Every bite of this vegetable casserole is half creamy-savory and half buttery, crunchy, salty goodness. It’s the kind of dish where you put a polite spoonful of on your plate, finish, and then go back for a massive scoop, with no regrets.
Ingredients
- ▢ — 1 can white shoe peg corn (drained)
- ▢ — 1 can French style green beans (drained)
- ▢ — 1 can cream of celery soup
- ▢ — 1 cup sharp cheese (grated)
- ▢ — 1 cup celery (chopped)
- ▢ — 1 pepper (chopped)
- ▢ — 1 cup onion (chopped)
- ▢ — 1 (8 oz) container sour cream
- ▢ — salt & pepper (to taste)
Topping
- ▢ — ½ box cheese crackers (crumbled)
- ▢ — ½ stick butter or margarin (melted)
- ▢ — 1 pkg slivered almonds
Instructions
- ▢ — Preheat oven to 350 degrees.
- ▢ — Mix all together and place in 9 x 13 inch pan.
- ▢ — Combine ½ box cheese crackers, crumbled, ½ stick margarine, melted, and 1 pkg. slivered almonds.
- ▢ — Pour on top of casserole mixture and bake for 1 hour!
