| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables, Casseroles | 1 | Servings | |
INGREDIENTS
| 1 | cn | (15 ounces) cut green beans, drained or |
| 2 | c | Frozen cut green beans, thawed |
| 1 | cn | (15 ounces) whole kernel corn, drained or |
| 2 | c | Cooked fresh or frozen whole kernel corn |
| 1 | cn | (10-3/4 ounces) condensed cream of celery soup, undiluted |
| 1/2 | c | Sour cream |
| 1/2 | c | Shredded cheddar cheese |
| 1/2 | c | Chopped onion |
| 1/4 | c | Butter ormargarine, melted |
| 3/4 | c | Saltine crumbs |
| 1/4 | c | Sliced almonds, toasted |
INSTRUCTIONS
In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. Combine butter, crumbs and almonds, sprinkle over vegetables. Bake uncovered @ 350 for 35-40 minutes or until bubbly. Yeald: 6-8 sevings From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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