"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marna Grosenick
Added: Monday, July 11, 2005


1 15-oz. can green beans, drained
1 15-oz. can whole kernel corn, drained
1 can sliced water chestnuts, drained
1/2 c. chopped onions
1 can cream of celery soup
1 8-oz. container sour cream
1/2 c. grated cheddar cheese
1/2 c. butter, melted
35 Ritz crackers, crushed

Layer green beans, then corn, then water chestnuts, then onion.
Mix together the soup and sour cream. Pour over vegetables. Sprinkle cheese on top.
Melt butter and mix with Ritz cracker crumbs.
Crumble this mixture on top of vegetables.
Bake 45 minutes at 350 degrees.




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