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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crunchy Vegetable Bake Recipe

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This recipe for Crunchy Vegetable Bake is from The Fungus Among Us, 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:  
4 celery ribs, chopped
2 large onions, chopped
1/4 cup canola oil
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4-1/2 cups sour cream
4 to 6 teaspoons salt
1/2 to 1 teaspoon pepper
8 packages (16 ounces each) frozen cut green beans, thawed
8 packages (16 ounces each) frozen corn, thawed
8 cans (8 ounces each) sliced water chestnuts, drained
1 package (8 ounces) butter-flavored crackers, crushed
1 cup sliced almonds
1/2 cup butter, melted
Directions:
Directions:

In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes.
In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.
Preparation Time:
Preparation Time:
Prep: 20 min. Bake: 40 min.

 

 

 

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