"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Casserole Recipe

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

Contributor:  
Contributor:  
Amanda Saltin
Added: Saturday, January 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 (14-oz.) cans French-style green beans, drained
1 (14-oz.) can Shoe Peg corn, drained
1 (14-oz.) can cream of celery soup
1 cup sour cream
1/2 tsp. dill weed
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup (2-oz.) shredded sharp Cheddar cheese
1 (2-oz.) jar pimentos
Salt and pepper to taste
1 sleeve butter crackers, crushed (I use Ritz)
1/2 cup slivered almonds
1/4 cup (1/2 stick) butter, melted

Directions:
Directions:
Preheat oven to 350 degrees. Combine green beans, corn, soup, sour cream, dill weed, celery, bell pepper, onion, cheese, pimentos, salt and pepper in a bowl and mix well. combine the cracker crumbs, almonds and butter in a bowl and mix well. Sprinkle over the green bean mixture. Bake for 30 minutes.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This is a fantastic alternative to the standard green bean casserole. This side dish goes with all entrees including chicken, beef, pork, seafood.

 

 

 

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