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Kathleen's Corn Casserole Recipe

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This recipe for Kathleen's Corn Casserole, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mae Roche Raymond
Added: Monday, September 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (12 oz.) white shoe peg corn, drained
2 cans French-style green beans, drained
1 c. chopped onions
1 c. cheddar cheese, grated
1 can cream of celery (or asparagus) soup
1 c. chopped celery
1 c. sour cream
Topping:
1 stack of Ritz crackers
1/2 c. sliced almonds (optional)
1 stick butter, melted

Directions:
Directions:
In a large bowl, combine all ingredients, except topping ingredients.

In a small bowl, combine crackers, butter and almonds.

Place vegetable mixture in a 2 quart casserole; top with crumb mixture and bake for 40-45 minutes at 350 F.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Kathleen Schroeder gave me this recipe which is a great dish for serving a crowd or to bring to a pot-luck supper.

 

 

 

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