"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Veggie Casserole Recipe

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

Contributor:  
Contributor:  
Sally Phillips
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 med. can Mexi corn, drained
1 med. can regular corn, drained
1 can cut green beans, drained
1 can celery coup
1/2 c. sour cream
1/2 c grated cheese
1/4 c. diced onions
1/4-1/2 tsp pepper
1/2 c. slivered almonds

topping
1/4 c. margarine
1 c. Pepperidge Farm Dressing

Directions:
Directions:
Combine corn and green beans in large bowl. Combine remaining ingredients and add to vegetables. Mix topping ingredients and spread over top. Bake at 350 degrees for 45 minutes uncovered.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This was from Granny Tackett's recipe box - a recipe from Dr. Alicia Vanhooser.

 

 

 

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