"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn and Green Bean Casserole Recipe

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This recipe for Corn and Green Bean Casserole, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nell Rushton McGilberry
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can French style green beans, drained
1 can shoe peg corn, drained
pinch of salt
1 can Cream of Celery soup
1/2 c. onions, finely chopped
1/2 c. sour cream
1/2 c. grated cheese
1 roll Ritz crackers, crushed
1/2 stick margarine, melted

Directions:
Directions:
Mix green beans and corn and put in a
greased casserole dish. Mix soup, sour
cream, cheese, onions, and salt and spread
over beans and corn. Mix melted margarine
with crushed crackers and spread on top.
Bake uncovered for 35 minutes in a 350 oven.

 

 

 

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