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Carrott-Bean Casserole Recipe

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This recipe for Carrott-Bean Casserole is from From Grandma to Mom to Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups cooked drained carrots (can): save ⅓ cup liquid
1 ½ cups cooked drained green beans (can)
1 ½ cups celery
1 Tbs chopped onion
Directions:
Directions:
Cook celery and onion in butter until transparent.
Add to the above-
¾ tsp salt
shot of pepper
¼ tsp thyme
Combine in buttered baking dish
1 can mushroom soup with the ⅓ cup liquid.
Mix and pour over above.

Melt 2 Tbls butter with ¼ tsp thyme.
Add cups crushed rice chex.
Heat 5 minutes and sprinkle over casserole

Do not cover
Bake until bubbly.
Bake - 350º - 30 minutes
300º - 1 ¼ hours

 

 

 

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