| 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
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