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Green Beans & Corn Casserole Recipe

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This recipe for Green Beans & Corn Casserole is from Jefferson Presbyterian Church Quasquicentennial Cookbook, 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 cans seasoned French-cut green beans
1 can shoe-peg corn
1 can water chestnuts, sliced
8 oz. sour cream
1 can celery soup
3 Tbsp. Mayonnaise
1 Tbsp. minced onion
1-1/2 c. grated cheese
1-1/4 sticks margarine
1-1/2 stacks Ritz crackers, crushed
Directions:
Directions:
Pour beans, corn and water chestnuts into a bowl and drain juices. Mix and pour into a buttered casserole. Dot with butter. Mix together sour cream, soup, mayo and onion. Pour this mixture over vegetables and spread. Spread grated cheese on top of that. Mix the margarine with the crushed crackers and spread on top of the casserole. Bake at 325º for 40 minutes.

 

 

 

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