This recipe for Creamy Crunchy Green Bean Casserole, by Lee Kenyon, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans french-style green beans 8 oz. sour cream 1 can cream of celery soup 1/2 cup chopped onions 1/2 cup chopped peppers (optional) salt & pepper to taste 1/2 cup shredded Cheddar Cheese Topping: 1 cup crushed Ritz crackers 3 T. melted butter or margarine 1/2 cup slivered almonds
Combine green beans, sour cream, cream of celery soup, onion, & green peppers (optional). Mix well. Add salt & pepper to taste. Add cheese. Pour into casserole dish. Mix cracker crumbs, butter, & almonds together and spread over top of casserole. Bake at 325 degrees for 30 min or untio top is golden brown
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