"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Casserole Recipe

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

Contributor:  
Contributor:  
Anne Hall
Added: Sunday, September 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pint sour cream
1 can mushroom soup
1 can water chestnuts
Vegetables of your choice
Crumbs of your choice
Butter

Directions:
Directions:
Cut up water chestnuts and combine with other vegetables, sour cream, and mushroom soup. Dot with butter and add crumbs. Bake at 325 until vegetables are cooked.

 

 

 

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