"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

Mixed Vegetable Casserole Recipe

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This recipe for Mixed Vegetable Casserole, by , is from FOWLER HARRIS GLOVER Properties, Inc , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Austin
Added: Thursday, February 9, 2006


1-12 oz. can white shoepeg corn, drained
1- 16 oz. can French cut green beans, drained
1/2 cup each celery and onions, chopped
1/2 tsp each salt and pepper
1 -2 oz. jar pimentos
1/2 cup cheddar cheese, grated
1/2 cup sour cream
1 can cream of celery soup, undiluted
1 cup Ritzę cracker crumbs
1/2 stick oleo, melted
1/2 cup slivered almonds

Mix 1st 8 ingredients and place in casserole. Top with mixture of cracker crums, butter and almonds. Bake at 350║ for 45 minutes.




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