| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Garden2 | 4 | servings |
INGREDIENTS
| 1 | cn | French-style green beans -; (15 oz) |
| 1 | cn | White sweet corn; (shoepeg) (15 oz) |
| 1 | cn | Sliced water chestnuts -; (sm can) |
| 1 | c | Sour cream |
| 1 | cn | Cream of celery soup -; (10 oz) |
| 1 | Onion; chopped | |
| 1 | c | Shredded cheddar cheese |
| 1 | Stick Butter | |
| 1 | Envelope Ritz crackers; crumbled | |
| 1/2 | c | Sliced almonds |
INSTRUCTIONS
Drain green beans, corn and water chestnuts. Set aside. Combine sour cream, soup, onion and cheese. Mix well. Meanwhile, melt butter and blend crumbled crackers. In a buttered casserole dish, alternate layers of vegetables, and sour cream mixture. Top with crumbs and almonds. Bake at 350 degrees for about 40 minutes. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 164 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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