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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Vegetable Casserole Recipe

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This recipe for Vegetable Casserole is from The Saltin Family Cookbook Project, 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:  
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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