| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
French |
Vegetables, Casseroles |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
White shoepeg corn, drained |
| 16 |
oz |
French style string beans, drained |
| 2 |
oz |
Pimiento, drained |
| 1/2 |
|
Can cream of celery soup |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Celery, chopped |
| 1/2 |
c |
Onion, chopped |
| 1/4 |
c |
Sour cream |
| 1/2 |
c |
Sharp cheese, grated |
|
|
Topping: |
| 1 |
c |
Ritz crackers |
| 1/2 |
|
Stick butter, melted |
| 1/2 |
c |
Slivered almonds |
INSTRUCTIONS
Combine all ingredients, mix well. Put in 10x16 buttered casserole.
Topping: Combine crushed ritz crackers, butter and almonds. Sprinkle over
casserole and bake at 350 for 40-45 minutes.
Can be frozen.
Posted to Bakery-Shoppe Digest V1 #237 by "Linda Hendren"
<LindaH@nconline.com> on Sep 14, 1997
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