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Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Miller
Added: Tuesday, October 27, 2009


1 (14 oz.) can French-cut green beans
1 (15 oz.) can shoe peg corn
1 (8 oz.) can water chestnuts, sliced
black pepper
1 (10 oz.) can cream of celery soup
1/2 c. sour cream
1 c. grated sharp cheddar cheese
1/2 c. minced onions
1 stick margarine or butter
1 roll Ritz crackers
1/2 c. slivered almonds

Preheat oven to 350. Drain beans, corn, water chestnuts. Mix and put in a greased 9 X 12 casserole dish (2 quart). Add salt and lots of black pepper.
Mix soup, sour cream, onions, and cheese; then spread over bean and corn mixture.
Melt the margarine (or butter) and mix with crushed Ritz crackers and sprinkle the almonds on top. Bake for 45 minutes.




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